Hot cross buns

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

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

Europe
United Kingdom
Spicy
Bread
Vegetarian

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