HOT CROSS BUNS
Sponge:
250g plain flour
15g dried active yeast
300ml warm milk and water
Dough:
250g flour
2.5ml salt
5 ml cinnamon
2.5ml nutmeg
55g castor sugar
85g currants
55g chopped candied peel
55g melted butter
Glaze: 30ml granulated sugar, 30ml milk
Cross: 75g plain flour, pinch baking powder, 15ml oil, water to make a thick paste for piping.
Oven: 220C/Gas 7
Serves: 11-12 buns
METHOD
Sponge:
Blend the yeast with the warm water and milk mix and a pinch of sugar, stand to let the yeast activate.
Sift the flour in a bowl and add the yeast mix, blend well, but do not worry about any lumps of flour. Cover with cling film and leave in a warm place to double in size, approx 40 mins.
Dough:
Meanwhile sift the rest of the flour with the cinnamon, nutmeg and salt, stir in the sugar, place in a food mixer with a dough attachment and melt the butter.
Once the sponge is ready add to the flour mix and pour in the melted butter,and fruit, mix gently to incorporate then knead until a smooth dough is achieved, approx 5 mins.
Turn into a bowl, cover and leave in a warm place to double in size approx 1 hr.
Knock back the dough and turn onto a floured surface.
Divide the dough in to 16 pieces of 70g each. Form in to rounds and place on a greased and floured baking tray.
Cut a cross into the top of each bun with a sharp knife, or use strips of shortcrust pastry, stick to the bun with milk wash.
Pipe flour paste cross.
Leave to rise 15 mins.
Bake until golden brown.
Glaze: Dissolve the sugar in the water and paint on the hot buns, to make them shiny and sticky.