Hot cross buns

What could be better than hot cross buns at Easter? Makes 12

INGREDIENTS

500g strong, white bread fl our

55g muscovado sugar

1 teaspoon salt

2 teaspoons mixed spice

1 teaspoon ground cinnamon 55g cold butter cut into small pieces

100g mixed dried fruits

25g candied mixed peel

7g dried yeast

300ml warm ( not hot) milk

75g plain fl our

35g cold butter 11/2 tablespoons apricot jam, warmed

METHOD

1) Mix together the fl our, sugar, salt and spices. Add the butter pieces and rub the butter into the fl our until it resembles coarse sand. Add the dried fruits and mixed peel and stir.

2) Sprinkle the yeast over the mixture and pour in the warm milk. Mix with until a soft sticky dough is formed.

3) Place the dough onto a lightly fl oured surface and knead for no less than 10 minutes or until a silky smooth dough is formed. Place in a large, lightly oiled bowl. Cover with a clean tea towel and leave to rise in a warm place until doubled in size. This should take about 2 hours.

4) Place the dough on a lightly fl oured surface and knead for 2 minutes. Divide the dough into 12 and roll each into a bun shape. Place the buns on a lightly oiled baking sheet. With a sharp knife cut a shallow cross into the top of the bun. Cover with a clean tea towel and leave to rise again for approx 45 mins.

5) Warm the oven to 220C/ 200C fan/ gas mark 7. To make the crosses, rub the butter into the plain fl our. Add a little cold water and stir to make a thick dough. If too dry, add a little more water. Roll the dough into a ball, cut in half, then each half into 6. Cool in the fridge for 30 minutes. The balls will go hard and be easier to roll.

6) Roll each ball into a long thin sausage, cut in half and fi rmly press each half into the cross of the buns without knocking the air out.

7) Bake for 15- 20 minutes until well risen and golden. Remove from the oven, brush with the jam and leave to cool on a wire rack.