Hot Cross Buns

Lovely English Easter tradition from the 12th century where a monk put a cross on top of the buns in honor of Good Friday.

Level: Easy

Serves: 6

Prep: 4 hours

Cook: 15-20 min

Ingredients:

Dough:

275g strong white flour

45g caster sugar

1 tsp allspice or mixed spice

½ tsp ground cinnamon

½ tsp lemon zest

½ tsp lime zest

¼ tbsp salt (yes, tbsp!)

½ tbsp yeast

20g butter (melted)

150ml milk (warm)

1 egg

100g sultanas

40g finely chopped candied peel

Oil for greasing

Cross:

40g plain flour

50ml water

Glaze:

Warm golden syrup

Preparation:

For the dough add all the ingredients (except sultanas and the candied peel) into a bowl and mix it with a stand mixer (hook attachment) for about 5-10 minutes until the dough is smooth and elasticated. Then mix in the sultanas and the candied peel. Place it in a greased bowl, cover it with cling film and set it aside to rise for 1hour 30 minutes. Then on a floured surface give it a quick knead and set it aside (covered) for a second rise (1 hour). Now divide the dough into 6 pieces, form the rolls (with a rolling motion) and put them onto the lined baking tray (leave about 1 cm between each roll). Cover it and let it rise for the last time (1 hour). When the buns joined up and rose nicely, they are ready for the cross.

Preheat the oven on 200C.

Mix the flour and water into a paste and put them in a piping bag (or freezer bag) snip the end and pipe a cross on each bun. Bake them in a 200C oven for 15-20 minutes.