March

Christians eat hot cross buns mainly on God Friday but over lent and Easter.  The cross is a sysbol of Jesus's cruxifiction.

Makes about 12 : Ingredients
50 g caster sugar, plus 1 level teaspoon
1 level tablespoon dried yeast
450 g plain flour
1 level teaspoon salt
1 rounded teaspoon mixed spice
75 g currants
50 g cut mixed peel
150ml warm water
40-55 ml warmed milk
1 egg, beaten
50 g butter, melted

For the glaze:
2 level tablespoons granulated sugar
You will also need a greased baking sheet.

1. First stir sift the flour, salt, sugar and mixed spice into a mixing bowl.

2. Add the yeast, currants and mixed peel.

3. Then make a well in the centre. Pour in the milk, warm water, beaten egg and the melted butter.

4. Begin to add the water as you mix the dough.

5. Now mix it to a dough, starting with a wooden spoon and finishing with your hands (add a spot more milk if it needs it).



 

6. Then transfer the dough on to a clean surface and knead it until it feels smooth and elastic – about 6 minutes.

7. Now pop it back into the bowl, cover the bowl with a lightly oiled plastic bag, and leave it in a warm place to rise – it will take about an hour to double its original size. Then turn it out and knead it again, back down to its original size.
 

8. Divide the mixture into 12 round portions, arrange them on the greased baking sheet (allowing plenty of room for expansion), and make a deep cross on each one with a sharp knife. Leave them to rise once more, covering again with the oiled polythene bag, for about 25 minutes. Meanwhile pre-heat the oven to gas mark 7, (220°C).

9. Bake the buns for about 15 minutes. Then, while they're cooking, melt the sugar and 2 tablespoons of water for the glaze over a gentle heat and brush the buns with it as soon as they come out of the oven, to make them nice and sticky.