Hot Cross Buns

Name: Hot Cross Buns
Ingredients: 30 g fresh yeast or 14 g fast-action dried yeast; 30 g fresh yeast or 14 g fast-action dried yeast; 200 ml warm water; 450 g strong white bread flour, plus extra for dusting; 40 g milk powder; 1 teaspoon salt; 50 g butter, melted and cooled; 1 egg, beaten; 75 g currants; 30 g sultanas; 50 g mixed peel; 100 g granulated sugar; 100 g granulated sugar; 4 crushed cardamom pods; 4 cloves; 1 teaspoon mixed spice; 1 teaspoon mixed spice; 1 teaspoon grated nutmeg; 1 teaspoon ground cinnamon; ½ teaspoon allspice; 55 g plain flour; 15 g vegetable oil; 15 g vegetable oil; 80 g water; 80 g water

Preparation info

Makes
12

Difficulty
Easy

Appears in

The Baker's Daughter

By Louise Johncox

Published 2014

About

Dad made hot cross buns just at Easter, not all year round. Customers ordered them in advance because they went so quickly. The secret of their success was in Dad’s glaze, which he made out of a sugar syrup flavoured with spices.

Ingredients

30 g fresh yeast or 14 g fast-action dried yeast
50 g

Bread
Vegetarian
Easter

Method

Put the yeast and 5g of the sugar into the warm water and set aside for about 10 minutes to ferment.

Mix the flour, milk powder, salt, mixed spice and remaining sugar together in a bowl. When the yeast is ready, add it to the flour mixture with the melted butter and beaten egg. Mix the ingredients together to a soft dough, then mix in the fruit and peel.

Knead the bun dough on a