HOT CROSS BUNS

2oz. (50 gm.) caster sugar
1/4 pint (125 ml.) warm water
1 level Tbsp dried yeast
1 lb. (approx. 1/2 kg.) plain flour
1 level Tsp. salt
1 level tsp. mixed spice
1 level tsp. cinnamon
1/4 level tsp. cloves
2oz. (50 gm.) butter
4oz. (100 gm.) currants
2oz. (50 gm.) mixed chopped peel
5 Tbsp. warm milk
1 standard egg, fork-beaten

GLAZE
2 level Tbsp granulated sugar
2 Tbsp milk

  1. Pre-heat oven to hot, 425 F or Gas No. 7 (218 C)
  2. Dissolve 2 tsp. of the sugar in the water. Sprinkle yeast on top. Leave to stand in a warm place for 10-15 mins, or until frothy.
  3. Sift flour, salt and spices into mixer bowl.
  4. Rub in butter, then add rest of sugar, currants and peel. Toss ingrediants lightly together.
  5. Add yeast liquid, milk and egg.
  6. Mix to a dough with dough hook, then continue to knead with hook until dough is smooth and elastic.
  7. Cover with a peice of greased polythene and leave to rise in a warm place for aboutt an hour, or until dough has doubled in size and springs back when pressed lightly with a finger.
  8. Uncover and knead lightly with the hook until firm.
  9. Divide into 12 equal-sized peices and shape each into a round bun.
  10. Stand on greased baking trays and cover with greased polythene.
  11. Leave to rise again in a warm place until doubled in size.
  12. Cut a cross on the top of each with a knife.
  13. Bake just above the center of the oven for 20-25 mins.
  14. Remove from oven
  15. Make glaze, by disolving sugar in the milk and boiling for 1 min. Brush over the tops of the buns.
  16. Cool on a wire rack.

Makes 12

February 20th, 2010

Posted In: Mixer Recipes