Hot cross buns recipe
03 April 2012 @ 16:22
50g (2oz) melted butter
175ml (6fl oz) warm milk
350g (12oz) strong plain white flour
1 ½ level tsp each of ground mixed spice and ground cinnamon
1 level tsp each of salt and freshly grated nutmeg
grated zest of 2 lemons
25g (1oz) golden caster sugar
50g (2oz) each of currants, sultanas and chopped mixed peel
1 ½ level tsp easy-blend dried yeast
1 beaten egg
75g (3oz) ready-made shortcrust pastry
2 level tbsp golden caster sugar
Mix together butter and milk. In a large bowl sift together white flour with mixed spice, cinnamon, salt and nutmeg. Stir in the grated zest, caster sugar, currants, sultanas and chopped mixed peel and the yeast.
Make a well in the centre, add the buttery milk and egg . Mix together to make a soft dough. Turn out on to a floured surface and knead for 10min until smooth. Put into an oiled bowl, cover with clingfilm and leave in a warm place to rise for 1hr or until doubled in size. Punch the dough to knock out any air, turn out and knead for 5min. Divide into 15 pieces and knead each to form a ball.
Put on to two lightly greased baking sheets and flatten each one slightly. Cover with oiled clingfilm and leave to prove for 20min or until doubled in size. Preheat the oven to 200°C (180°C fan oven) mark 6.
Roll out pastry on a lightly floured surface, and cut into 30 strips. Mix topping sugar with 2tbsp boiling water , stir to dissolve sugar then brush over each bun. Top with a cross of two pastry strips. Brush again with sweetened water.
Bake for 15-20min or until golden and sounding hollow when tapped underneath. Transfer to a wire rack, covered with a damp tea-towel, until cool. Eat within 24hr.