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Hot Cross Buns
Easter wouldn't be complete without these traditional buns. This is one of the best recipes around. Recipe makes 12.
ingredients
750g plain flour
2 sachets of dried yeast (double the quantity for fresh)
1/2 teaspoon salt
2 tablespoons of mixed spices
250g (1 cup) currants
125g butter
300ml milk
100g brown sugar
3 eggs, beaten
200g marzipan
1 egg, beaten, for glazing
Icing sugar
method
Put the flour, yeast, salt, mixed spice and currants into a bowl and make a well in the centre.
Melt the butter and add the milk together with the sugar. Warm to blood temperature (same as your fingers). Too much heat will kill the yeast, and too little and it won't rise.
Pour the milk and butter mixture into the well and add the beaten eggs. Mix until a soft dough is formed. Turn out onto a lightly floured board or bench and knead until the dough is very elastic (about 15 minutes).
Place the dough into a lightly greased bowl. Cover with cling film or a tea towel and leave to rise in a warm place for about 90 minutes until the dough has doubled in volume. While the dough is rising, roll and form the marzipan into strips for the crosses and beat an egg with a little milk for the glaze. Use a little icing sugar to stop the marzipan from sticking whilst rolling. Preheat the oven to 200°C.
Turn out the dough onto a lightly floured board and knock down. Knead again for a few minutes. Divide the mixture into 12 pieces and form each one into a bun shape. Place onto a greased tray and leave for approximately 15 minutes until doubled in bulk. Brush with egg glaze and place a cross on top of each one. Bake for about 15 minutes at your preheated temperature of 200 degrees Celsius. Cool on a wire rack.
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