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Hot cross buns

Posted on April 02, 2015 in Recipes

1lb (450g) strong flour

1 tsp salt

1 tsp ground mixed spice

1/2 tsp grated nutmeg

2oz (50g) caster sugar

1/2oz (15g) fresh yeast

1/2pint (300ml) warm milk

3oz (75g) butter

4oz (100g) currants

1 egg, beaten


3 tbsp caster sugar

3 tbsp milk

Blend the yeast with 1 teaspoon caster sugar and a little warm milk.

Stand on warm (not hot) spot on the AGA and allow to froth while preparing the remaining ingredients.

Into a large mixing bowl measure the flour, salt, mixed spice, nutmeg and sugar. Rub in the butter, stir in the currants. In a well in the middle of the flour and dry ingredients add the egg and yeast mixture and most of the milk. Beat together to make a soft dough, adding milk as needed. Turn onto a lightly floured work surface. Knead for about 5 minutes until dough is smooth and elastic and put into a clean bowl. Stand the bowl on a tea towel folded on top of the simmering plate lid and cover with a clean tea towel. Leave until doubled in size.

Return the dough to a floured work top, gently knock back and divide the dough into 12 equal portions. Shape each into a roll and place on a greased and floured baking tray. Stand AGAin on the simmering plate lid until doubled in size. Use a sharp knife to cut a cross in each roll. Bake on the third set of runners from the top of the roasting oven for about 15-20 minutes until golden and sounding hollow when tapped on the bottom.

Make the glaze: put the sugar and milk in a small saucepan and bring to the boil. Brush over the buns to form a sticky glaze. Cool the buns on a wire rack.