HOT CROSS BUNS

  

What you need
(makes 16)
Buns

• 4 tsp dried yeast
• 55g caster sugar
• 250ml warm milk
• 600g plain flour
• 1 tsp ground cinnamon
• 60g butter
• 1 egg, lightly beaten
• 125ml warm water
• 110g currants
• 40g mixed peel

Flour paste

• 75g plain flour
• 1 tbsp caster sugar
• 80ml water

Glaze

• 1 tbsp apricot jam, warmed & sieved

What you do

1. Combine the yeast, sugar and milk in a bowl and whisk until yeast is dissolved. Cover the bowl and stand in a warm place for 10 minutes or until the mixture is frothy.
2. Sift the flour and cinnamon into a large bowl and rub in the butter. Stir in the yeast mixture, egg, water and fruit until well combined. Cover and stand the bowl in a warm place for 1 hour or until the mixture has doubled in size.
3. Turn the dough out onto a floured surface and knead for 5 minutes until smooth and elastic. Divide into 16 and knead into balls.
4. Place the dough balls on 2 greased baking trays. Stand in a warm place for about 20 minutes until the dough has risen.
5. Preheat the oven to 190°C/375°F.
6. To make the paste, combine the flour and sugar in a bowl, blend in the water and stir until smooth. Pipe crosses onto the buns with a small plain nozzle.
7. Bake for 10 minutes. Reduce heat to 180°C/350°F and bake for a further 15 minutes.
8. Turn the buns onto a wire rack and, while still warm, brush with the jam.