Hot Cross Buns

DSCN1588450g (1lb) strong plain flour
½ tsp salt
1 tsp mixed spice
1 tsp cinnamon
½ tsp nutmeg
½ tsp mace
50g (2 oz) caster sugar
I level tbsp fast dried yeast
I egg, beaten
110ml (4 fl oz) milk
110ml (4 fl oz) boiling water
50g melted butter
100g (4 oz) currants or raisins
50g (2 oz) mixed peel

1. Mix flour, salt, spices, sugar and yeast in large bowl
2. Make well in mixture and add egg, milk and water mixed together, and melted butter.
3. Mix to soft dough then turn out and knead for 5-10 minutes
4. Return to bowl and cover with a lid or place in plastic bag
5. Leave to double in size (about 1-1½ hours or overnight in fridge)
6. Turn out and knead lightly then divide into 12-18 pieces
7. Shape into round buns and place on greased or lined trays
8. Leave to prove for about ½ hour then add crosses (either slashed, or with a paste of flour and water, or pastry strips made with 100g (4 oz) flour and 50g (2 oz) butter
9. Bake at 230° C (450° F or gas mark 8) for about 15 minutes
10. Immediately transfer to a wire tray and brush with a glaze made from 4 tbs water and 50g (2oz) granulated sugar, boiled till syrupy.

The recipe is taken from the Christian Aid ‘Book of Bread’ where  I have added a note which says ‘just use white flour – you will regret it otherwise’! I don’t make that mistake any more, and today’s I think were the best yet though I say it myself.

1 Response to Hot Cross Buns

  1. Pingback: One a Penny, Two a Penny | Rambling in the Garden

Something to say after reading this?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.