Easter Hot Cross Buns

Sunday, 13 March 2011 10:37
Last Updated on Tuesday, 30 November 1999 00:00
Written by Sarah - Admin

450g strong plain flour

1 1/2 tsp fast action dried yeast

200ml milk

1/2 tsp of salt

1 level tsp mixed spice

75g caster sugar

50g melted butter

1 medium egg

25g-50g currants

25-50g chopped mixed peel (if the children are not keen on peel just add extra tried fruit)

What to do:

Put all the dried ingredients including the yeast into a bowl.

Stir in the melted butter. Mix the egg and milk in a jug

Mix mix into the dried ingredients a little at a time.

Knead well until you have a smooth, but not sticky dough. Add a little more flour if needed.

Knead the dough on a floured surface until perfectly smooth, put back into the bowl and cover the bowl with cling film. Leave in a warm place to rise for an hour.

Grease and flour two baking trays and preheat oven to 200C

Divide the dough into 12 pieces and shape into buns. Set the buns well apart on the prepared trays and leave them in a warm place until doubled in size. Make two cuts on the top of each bun to form a cross.

Bake just above the centre of the oven for 15-20 mins.

Leave the buns to cool on a wire rack; while still warm brush them with a glaze made from 40g caster sugar dissolved in 2 tablespoons water.

Be allergy aware! You will be cooking with raw egg

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