Frank's Recipes! Hot Cross Buns

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Hot Cross Buns

Makes 1 dozen

450g/1 lb plain flour
6 teaspoons dry yeast
1 teaspoon caster (superfine) sugar
300ml/10 fl oz milk
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1 teaspoon salt
50g/2 oz caster (superfine) sugar
100g/ 4 oz dried currants
25g/ 1 oz mixed candied citrus peel, finely chopped
50g/ 2 oz butter, melted
1 beaten egg

About 5 heaped teaspoons of flour mixed with sufficient water to make a pipeable paste

GLAZE
25g/ 1 oz caster (superfine) sugar dissolved in 3 tablespoons of hot water

Mix the yeast with 100g / 4 oz of the flour, and the 1 teaspoon of sugar in a bowl. Warm the milk to blood heat and add to the flour/yeast mixture, stir and leave until frothy (about 30 minutes). Sift the remaining flour with the salt, spices and the 50g/ 2 oz sugar. Pour the melted butter and beaten egg into the yeast batter, mix ell, then add the spiced flour mixture and the fruits. Knead until elastic, about 10 minutes, then place in a greased warm bowl and cover. Leave in a warm draught-free place to rise until doubled in size, about 30 minutes. Punch the dough down, knead a little more and divide into 12 pieces. Roll the pieces into balls and place on a greased sheet, cover and leave to rise.

Pipe the flour paste onto the top to form a cross, then bake at 190C/375F for 20-25 minutes, or until bottom sounds hollow when tapped. Remove to a rack and glaze with hot sugar-water mixture. These freeze well if they last that long! As I only do these once a year I usually make several dozen and freeze what I don't give away so we can enjoy them for longer than just one day!

Resist the urge to nibble at the dough unless you want to be burping spice flavour all afternoon.