Hot Cross Buns
2 cups flour
2 tsp mixed spice
1/2 cup currants
1/2 cup sultanas or raisins
2 tsp dried yeast
1/2 cup warm milk no warmer than body temperature 37
25g softened butter
For the crosses.
½ cup flour
1 Tblsp icing sugar
Milk to form a loose paste ¼ cup +-
In a large bowl, add flour, mixed spice, sugar, currants and raisins/sultanas.
Rub through the softened butter. Make a well in the centre of the flour, fruit and sugar and break in the 2 eggs.
Sprinkle the yeast over the warm milk and let it dissolve for 5 or so minutes, stir.
Pour the milk and yeast mixture into the flour and with a wooden spoon, mix and then knead until you form a nice smooth dough.
Cover the dough with cling wrap or a clean tea towel and put somewhere warm and draught free until the dough doubles in size.
On a lightly floured bench, tip the dough out and gently knead until smooth and elastic.
Separate the dough into even sized 30g balls roll and knead into little bun shapes and place on a baking paper lined tray. The buns can sit touching one another.
Cover with a clean tea towel and let rise in a warm, draught free place until doubled in volume.
When the buns have risen take a piping bag and add in the flour, milk, and sugar paste mixture. Make a steady steam down the centre of the buns then another at 90 degrees to form a +.
Bake in the oven at 180o C until golden brown.