My version – Hot Cross Buns
1 oz fresh yeast (or level tablespoon dried yeast)
1/3 pint warm water and milk (blood temp)
1 teaspoon sugar
1 lb strong brown flour (or half and half wholemeal and white strong flour)
1 level teaspoon salt
2 teaspoons mixed spice
½ level teaspoon cinnamon
½ level teaspoon ground ginger
2 oz sugar
2 oz melted butter
4 oz sultanas
1 oz chopped apricots (or mixed peel)
1 oz chopped crystallised ginger
Blend together fresh yeast and 1 teaspoon sugar together until it turns liquid, add mixed warm 1/3 pint milk and water. (or sprinkle dried yeast onto milk water mix and whisk in with 1 tsp sugar) Leave in warm place until frothy
Put flour, salt, sugar, spices into a large bowl. Make a well in the centre and pour frothy yeast mixture, melted butter (gently melted in MW), egg and dried fruits into the centre.
Mix well and knead until a smooth stretchy dough is formed. (with dough hook if using a machine)
Shape into a round and place into a greased bowl, cover and leave for 30 – 45 mins until doubled in size.
Tip on to lightly oiled surface and knock back.
Divide into 2 oz portions. (makes about 16)
Knead and shape into rounds. (I always try to make sure all fruit is under the surface of the dough)
Place on greased baking sheet, cover and leave to rise until doubled in size. (30 – 40 mins)
Preheat the oven to 220 C (fan 200 C ) or Gas 7
For the Cross
Mix together 3 oz plain white flour, a splash of olive (or sunflower) oil and enough water to make into a smooth stretchy paste. Put into a piping bag with a flat nozzle.
Pipe right across the line of buns; then back across the rows at right angles to make the crosses.
Bake for 15 – 20 mins
For the Glaze
1 tablespoon milk
1 tablespoon water
1 tablespoon sugar
Dissolve sugar into the water and the milk and heat and boil for about 1 min. (easiest done in MW)
Brush over buns while both glaze and buns are hot.
This recipe is my own version and make nice spicy, substantial buns – hope you enjoy them