Hot Cross Buns

For the buns

Milk 105 mls 210 mls 220 mls
Bread flour 225 gm 450 gm 900 gm
Mixed spice ¾ tsp 1 ½ tsp 3 tsp
Cinnamon ¼ tsp ½ tsp 1
Salt ¼ tsp ½ tsp 1
Caster sugar 25 gm 50 gm 100 gm
Butter 25 gm 50 gm 100 gm
Yeast 20 gm 40 gm 80 gm
Currants 37 gm 75 gm 150 gm
Sultanas 12 gm 25 gm 50 gm
Cut mixed peel 12 gm 25 gm 50 gm
For the pastry crosses
Plain flour 25 gm 50 gm 100 gm
Margarine 12 gm 25 gm 50 gm
For the glaze
Milk 15 mls 30 mls 60 mls
Caster sugar 12 mls 25 gm 50 gm
Method

1. Warm the milk, sugar and butter to blood temperature.

2. Add the yeast, stir and set to one side to allow fermentation.
3. Mix the spices and flour together with the salt and fruit.
4. Once the yeast has begun to ferment add it to the flour and kneed to a smooth
dough. About 10 minutes.
5. Place a damp cloth over the dough and allow it to rise. (double in size)
6. Preheat the oven to 200°C
7. Knock the dough back and re-kneed until it becomes elasticised again.
Approximately 7 minutes.
8. Cut the dough (into 6 for the smallest mix) and roll into balls.
9. Place onto a baking tray and allow to rise a second time. (double in size)
10. Mix the plain flour and margarine together to form bread crumbs and add just
enough water to mix into a smooth paste. Place
into a piping bag.
11. Pipe a cross over the top off each bun.
12. Bake in the oven for approximately 18 minutes
until golden brown.
13. Heat the milk and sugar together in a pan until
all the sugar has dissolved.
14. Brush the syrup over the top of the hot buns and
place on a wire rack to cool.