Hot Cross Buns love these traditional little buns of delight it does not matter how they come toasted with butter or cold with jam they are yummy.
I love Mary Berry and Ive used her recipe for a few years now and its a win win every time.
This makes around 12 buns
450g strong white flour
1 level tsp salt
1 level tsp mixed spice
1level tsp cinnamon
1/2 tsp fresh grated nutmeg
7g yeast sachet
50g caster sugar
50g butter melted and cooled
150ml tepid milk
1 large egg beaten
50g candied peel
For the glaze
2 tbsp granulated sugar
2 tbsp water
For the crosses
25g stork butter
55g plain flour
4 tbsp water
To begin lightly grease to baking sheets and put to one side.
Measure the flour, salt, spices, yeast and sugar into a large bowl, give it a stir then make a well in the middle and pour in the melted cooled butter, milk, water and egg, and last but not least add the currants and chopped candied peel.
mix to a soft dough i do mine in Ruby (my kitchen aid) with the dough attachment, Mix for around 10 miniutes until smooth and elastic. transfer to an oiled bowl, cover with my shower cap or normal people use cling film :D. Leave to rise till it has doubled in size will take around an hour and half in a warm room, (this will take longer to rise as it is an enriched dough and not a plain dough so have this in mind before making and give yourself time.
Once you have a nicely risen dough turn out on to a lightly floured surface and knead for around 2-3 mins.
Divide the dough into 3 equal pieces and shape each one into a round bun. For the crosses mix together the flour,stork and water then pop in a pipping bag and Pipe your crosses on each bun and then place on the prepared baking trays and allow to rise once more covering with a plastic bag or cling film for around 30 mins enough to double in size.
Pre heat the oven to 220’c fan 200’c Gas 7
bake the buns for around 15 mins until brown and hollow sounding when tapped on the bottom, whilst the buns are baking make the glaze by dissolving the sugar and water over a gentle heat, once the buns come out of the oven glaze straight away so they shine up and allow to cool on a wire rack.
There you have it yummy Hot cross Buns for the family.