Hot cross buns

Name: Hot cross buns
Yield: Makes 20
Cuisine: British
Ingredients: 6 cubes of white sugar, coarsely crushed; few drops of almond extract; 40 g (1½ oz) plain flour; 65 g (2½ oz) chopped mixed candied peel; 100 g (3½ oz) raisins; 7 g (¼ oz) sachet fast-action dried yeast; 200 ml (7 fl oz) warm milk; 200 ml (7 fl oz) hot water; 1 medium egg, beaten; ½ tsp ground mace; ½ tsp salt; 65 g (2½ oz) caster sugar; 90 g (3¼ oz) butter; 650 g (1 lb 7 oz) strong plain flour, plus extra to dust; 1 tsp ground cinnamon; 1 tsp freshly grated nutmeg; 1 tsp ground mixed spice

Preparation info

Makes
20

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

To enjoy hot cross buns at their best, serve them warm, split and buttered.

Ingredients

650 g (1 lb 7 oz) strong plain flour, plus extra to dust
1

Method

Sift the flour, spices and salt into a warm mixing bowl and stir in the sugar. Rub in the butter and stir in the dried yeast. Add the warm milk, hot water and egg, and mix to a soft dough.
Knead the dough by stretching and folding it for about 10 minutes on a lightly floured surface.
Knead the raisins and mixed peel into the dough, then roll the dough