Hot cross buns

The lazy woman's method, using machine-made dough.

INGREDIENTS

1 medium egg, beaten and made up to 250ml/9 fl oz with tepid water

450g / 1 lb strong white bread flour

2 x 15ml / 2 tbsp dried milk powder

1 x 5 ml / 1 tsp salt   (I use less and it still tastes fine)

50g / 2 oz caster sugar

1 x 5 ml / 1 tsp ground cinnamon

1 x 5 ml / 1 tsp ground mixed spice  (I use a bit more as we like spices)

½ x 5 ml / ½ tsp ground nutmeg

50g butter, cut into small pieces

2 x 5 ml / 2 tsp easy blend dried yeast

After the dough programme is completed, add

75g / 3 oz currants

50g / 2 oz chopped mixed peel

Paste for crosses

40g / 1½ oz melted butter

40g / 1½ oz plain flour

75 ml / 3 fl oz water

Beaten egg to glaze before baking

Sugar glaze

 4 x 15 ml / 4 tbsp milk

4 x 15 ml / 4 tbsp water

75g / 3 oz caster sugar

METHOD

 Put all the dough ingredients into the bread pan in the following order:

egg/water mixture, salt, butter, flour, dried milk powder, spices, sugar, yeast.

Select your machine’s dough programme and start.

When the programme is finished, turn the dough onto a floured work surface and gently knead in the currants and mixed peel.

Divide the dough into 12 pieces for large buns, 18 for smaller ones, knock back each piece and shape into rounds.

Place on greased baking sheets (I use non-stick, so merely flour them) and cover.

Leave to rise in a warm place for 40–60 minutes, or until doubled in size.

Cut crosses in the tops of the buns and glaze with the beaten egg.

If you want to give the buns a traditional finish, mix the paste ingredients together and pipe onto the crosses, using a fine nozzle.

Bake in a preheated oven at 220^o C / 425^o F / Gas Mark 7 for 10–15 minutes.

As soon as the buns are removed from the oven, place on a cooling rack.

Heat the milk, water and sugar together and bring to the boil.

Boil for 1 – 2 minutes, then brush over the buns.

Enjoy. J