Hot cross buns

This is the traditional spiced, sticky glazed fruit buns with pastry crosses. Served at Easter time and  according to the rhyme the first ever BOGOF, buy one get one free, with one a penny two a penny , hot cross buns. I have used dry fast acting yeast in this recipe so it is even easier to make.

For the buns you will need

625g/1.3lb strong white flour
1 tsp salt
2 tsp ground mixed spice
45g/ 1.5 oz unsalted butter
85g/3oz sugar
1 lemon, zest only
1½ tsp fast-action yeast
1 egg
275ml/10fl oz milk
125g/4oz mixed dried fruit
For the top
2 tbsp plain flour
1 tbsp golden syrup, gently heated, for glazing

Basically you are making a spice fruit bread that you decorate at the end so with that in mind you start with sifting your flour, salt and ground mixed spice into a large bowl. Now rub in the butter in to the mix then add the sugar and lemon zest and yeast. Make a well in the centre and add the beaten egg with the milk, warm the milk up so it is just warm.  Mix  this together to a form your  dough.

Now turn out onto a lightly floured work surface and carefully work the mixed dried fruit into the dough. Then start to knead lightly for 5 minutes until the dough is nice and elastic. Grease a large clean bowl make the dough into a ball and place it into bowl, then cover with greased cling film. In a warm place let it prove and rise for about one hour.

Once you have done this then knock back the dough. Shape it into a ball again and pop it back into the bowl, then cover again for another 30 minutes to rise. Now turn out again and form you buns, then set them on a lined baking tray. Cover once more and let rise once more for about 40 to 45 minutes.

Preheat your oven to 240c/475f. Then take some plain flour to a smooth paste with 2 tablespoons of cold water. Blend them together to make a paste. When the buns have risen carefully spoon the flour mix to make a cross on each bun.

Now bake them for about 10 to 15 minutes so they go golden-brown. Then remove from the oven and using a little warm golden syrup brush them to glaze them. Allow them to cool , but at there very best like all bread have them still warm from the oven with some butter, perfection, possibly not but a very close second.