Hot Cross Buns

450g (1lb) Flour
285ml (½ pint) Milk, lukewarm
225g (8oz) Currants
110g (4oz) Sugar
110g (4oz) Butter
15g (½oz) Yeast (or equivalent Dried Yeast)
½ tsp Mixed Spice
¼ tsp Salt

Pre-heat oven to 190°C; 375°F: Gas 5.
Sieve flour, spice and salt into a bowl.
Rub the butter lightly into flour, until the mixture resembles breadcrumbs.
Add in currants and mix thoroughly
Dissolve the sugar in a little of the milk and use to mix the yeast into a smooth thin paste, then add to the remaining milk.
Place in a warm place for 10 minutes, until bubbles begin to appear.
Add the yeast mixture to the flour mixture to create a light dough, mixing thoroughly.
Cover and allow to stand in a warm place for 45-60 minutes or until doubled in volume.
Turn onto lightly floured board.
Knock back and knead briefly, adding the currants, ensuring they are evenly distributed.
Divide into 12 portions.
Shape the dough into round balls, flatten slightly and place on to a greased baking tin
Mark deeply with a cross shape on top.
Leave in a warm place for 20 minutes to allow to rise again.
Bake for 20 minutes, or until golden brown.
Dissolve some sugar in a few drops of tepid water.
Remove from the oven and immediately brush with the sugar glaze.
Allow to cool.

Makes: 12

Baking Recipes

Hot Cross Buns