Delicious Hot Cross Buns
|Fresh yeast||1⁄2 Ounce (15 Gram)|
|Lukewarm milk||8 Fluid Ounce (250 Milliliter)|
|Flour||1 Pound (500 Gram)|
|Mixed spice||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Sugar||2 Ounce (50 Gram)|
|Butter||2 Ounce, melted (50 Gram)|
|Raisins||2 Ounce (50 Gram)|
|Mixed candied peel||2 Ounce, chopped (50 Gram)|
|Butter||1⁄2 Ounce (15 Gram)|
|Flour||1 Ounce (25 Gram)|
|Cold water||1 Teaspoon|
Mash the yeast to a paste with 2 table spoons of the milk.
Set aside in a warm, draught-free place until frothy.
Sift the flour, salt, spice, cinnamon and sugar into a mixing bowl.
Make a well in the centre and add the yeast mixture, remaining milk, eggs and melted butter.
Gradually draw the flour mixture into the liquids and continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.
Turn out of the bowl and knead for 10 minutes or until the dough is smooth and elastic.
Return to a greased bowl, cover and leave to rise in a warm, draught-free place for 1 hour or until almost doubled in bulk.
Knock back the dough and knead again.
Knead in the raisins and candied peel.
Divide the dough into sixteen pieces and form into bun shapes.
Place on two greased baking sheets, leaving 5 cm/2 in space between each bun, and let rise for 15 to 20 minutes.
Meanwhile, make the dough for the crosses.
Rub the butter into the flour until the mixture resembles breadcrumbs.
Stir in the cold water to bind the mixture, then knead to a dough.
Roll out to a rectangle about 3 mm/1/8 in thick and cut into 32 strips 5 cm/2 in long.
Press two strips, in a cross, on the top of each bun.
Mix together the milk and sugar for the glaze and brush over the buns.
Bake in a very hot oven (230°C/450°F or Gas Mark 8) for 15 minutes or until the buns are a deep golden brown.
Allow to cool.