HOT CROSS ‘HEARTS AND KISSES’ BUNS
100g dried fruits: golden raisins, cranberries and blueberries, for example Oil, for greasing For the spiced glaze syrup 100ml water 2 tsp caster sugar Pinch of allspice For the crossing batter 50g strong bread flour Pinch of salt 20g unsalted butter, melted 80ml water GREASE and line a 21cm square high-sided baking tin, then melt the butter and set aside. Place the flour, salt, sugar, spices in your mixer bowl — making a well in which to place the yeast. With the mixer running, pour in the water, egg and melted butter. Mix for 8-10 minutes. Add the fruit and knead for a further minute or two. Lightly oil a large bowl, place the dough in it and cover with clingfilm. Leave to rise in a warm place until doubled in size — this will take at least 1½ hours, sometimes longer. Once the dough has risen, ease it out onto a lightly floured surface and split into 9 equal pieces. Use a cupped hand to roll each piece into a ball. Place each bun into the baking tin, cover lightly with clingfilm and leave to double in size until the buns are touching and filling the tin – about an hour. In the meantime, make the spiced glaze by heating everything in a saucepan until simmering. Preheat the oven to 220c/210c fan/gas 7.
JulIe sAys: ‘I had the dough ready when Mum arrived, as I couldn’t expect her to sit and wait for it to rise. I asked her to roll it out, which she did so naturally, and then we made the crossing batter together and she piped on the crosses. We ate the buns with cups of tea as soon as they came out of the oven. “I can only have a cup of tea if I’ve got something to eat with it,” she’d always say.’ MAKES 9 BUNS 50g unsalted butter, melted 350g strong white bread flour Pinch of salt 35g caster sugar 1 tsp ground allspice ½ tsp ground cinnamon 7g sachet of Easy Bake yeast 140ml tepid water 1 egg