Hot Cross Buns

From Delia Smith, modified.

• 450g bread (or cake) flour
• 1 packet active yeast
• 1 tsp salt
• 3 tsp mixed spice
• 1 tsp cinnamon
• 50g caster sugar
• 50g unsalted butter
• 225 ml warm milk
• 1 large egg
• 110g currants/raisin/sultanas
• 50g cut mixed peel

Mix the yeast in with the milk. Sift/stir together the flour, salt, sugar and spice. Beat the egg into the milk and make a dough by adding the milk mixture to the flour and butter. The butter will quickly soften and knead in. Continue to knead for up to ten minutes; it should come together to a smooth dough after between 4 and 6 minutes, but could take longer. Spread it out flat on a floured surface, and evenly spread the fruit and peel, then roll up, give a couple of turns of kneading, and shape into a ball.

Cover and leave to rise for about 2 hours in a warm place. If it hasn’t obviously risen to about double, leave it until it has. Divide into 12 equal sized pieces (of about 80g each), and arrange on a greased baking tray. Spacing should be about one inch between; as they rise they may stick together, which is fine. You should leave them to rise to double before putting in the oven.

If you want to have a cross (I don’t usually), mix some flour and water to a thin paste, and paint on the top of each bun at this point.

Bake in a preheated hot oven at 425F/220C, turn down to 375F/190C after a couple of minutes. Total baking time should be about 15-20 minutes. When they are done the tops will have completely darkened, to a light/medium caramel colour.

Glaze with 25g sugar dissolved in 50 ml (2 tbs) water, brought to a boil to make a syrup. Do this while they are still warm from the oven.