When the aroma of hot cross buns baking fills your kitchen with a delicious spicy fragrance, you will know all the effort put into making them yourself was well worthwhile and that you will never buy them from a supermarket again.
For a dozen buns you will need:
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1lb 3oz (625g) strong white flour
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1 tspn salt
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2 tspn ground mixed spice
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Pinch cinnamon
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1 ½oz (45g) butter – melted
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3oz (85g) caster sugar
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Grated zest of one lemon
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1 sachet dried yeast
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1 free range egg – beaten
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10fl oz milk at blood heat
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4oz (125g) mixed dried fruit
For the cross:
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2 tbspns plain flour & 1 tbspn cold water
For the glaze:
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2 tbspns sugar & 2 tbspns water cooked together until the sugar has dissolved.
Method:
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Sieve the flour, salt, mixed spice, cinnamon into a large warm bowl, the butter, sugar, lemon zest, yeast and dried fruit.
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Mix the beaten egg with the warm milk and work into the flour until you have a pliable elastic dough.
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Knead for about ten minutes on a floured surface, then place back into the bowl, cover with a clean cloth and leave in a warm place such as the airing cupboard until it has doubled in size, which will probably take an hour.
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Knock back the dough and knead for about five minutes before dividing it into 12 pieces and rolling them into balls. Place each one on a greased baking tray and return to a warm place for at least 45 minutes.
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While the buns are rising preheat the oven to 240°C/475°F or gas mark 8 and make the paste for the crosses by working the flour and water together and rolling it into ¼ strips to be placed on the buns just before baking.
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Bake for about 10 minutes or until they have turned a golden brown, remove from the oven and immediately glaze with the sugar and water.