Apricot Glazed Hot Cross Buns
|White bread flour||1 1⁄2 Pound, sifted (750 Gram)|
|Fast acting yeast||1⁄2 Ounce (2 Sachets, 7 Gram, 1/4 Ounce Each)|
|Ground mixed spice||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Raisins||3 1⁄2 Ounce (100 Gram)|
|Chopped mixed peel||3 Ounce (Or Cut, 75 Gram)|
|Caster sugar||3 1⁄2 Ounce (100 Gram)|
|Warm milk||12 Fluid Ounce (350 Milliliter)|
|Unsalted butter||2 Ounce, melted (50 Gram)|
|Egg||1 , lightly beaten|
|Apricot glaze||4 Tablespoon|
|For piping paste:|
|Plain flour||2 Ounce (50 Gram)|
|Caster sugar||1 Tablespoon|
1. Combine the sifted flour, yeast, spices, raisins, peel and sugar in the bowl of a food mixer. Add the milk, melted butter and egg. Set the mixer to low and work the ingredients together to form a soft dough. Increase the speed to high and knead for 8-10 minutes until the dough is smooth and elastic.
2. Place the dough in an oiled bowl, cover with a clean tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
3. Knock back the dough on a lightly floured surface. Divide into 12 equal-sized pieces and shape each one into a small bun. Press the buns into a lightly oiled 20 x 30 cm (8 x 12 inch) cake tin. Cover with oiled clingfilm and leave to rise for a further 30 minutes until the dough doubles.
4. Make the piping paste. Mix the flour, sugar and water to form a paste and spoon into a paper icing bag. Pipe the paste over the buns to form crosses. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30-35 minutes until risen and golden, covering the tin loosely with foil if the buns start to brown. Remove from the oven, brush each bun with apricot glaze and transfer to a wire rack to cool.