Ingredients :
- {Dough}:
- 250 g (2 cups) strong flour/white bread flour
- 250 g (2 cups) plain flour/all-purpose flour
- 1 tsp mixed spice
- 125 ml (1 cup) lukewarm milk
- 125 ml (1 cup) lukewarm water
- 7 g (2 1/4 tsp) active dry yeast
- 10 g salt
- 50 g sugar (3 heaping Tbsp)
- 1 egg, beaten
- 50 g unsalted butter (3 1/2 Tbsp)
- 100 g dried mixed fruit or raisins (a small bowlful)
- {Crosses on top}:
- some plain flour
- water
- {Glaze}:
- 2 Tbsp marmalade or apricot jam
- 2 Tbsp water
Method :
- Mix all the dough ingredients in a large bowl until it forms a ball of dough you can knead. Remove to a board sprinkled with flour and knead for about 10 minutes until the dough is smooth, soft and elastic.
- Form the dough into a ball and put back into the bowl. Cover with plastic wrap and let it rise until about doubled in size (usually 1 hour but if it"s chilly it could take 2 hours).
- Once the dough is about double in size, bring it back to the floured board and knead it briefly to push out the air. Divide it into 8 equal pieces.
- With each piece of dough, form round buns. Place the 8 buns on a floured or lined baking tray (leave a little space in between) and cover lightly with a tea towel. Let rise for about another 30 minutes.
- Meanwhile, preheat oven to 200°C (400°F).
- To make the crosses, mix together a small amount of flour with a little water until it forms a thick paste. Use the paste to make crosses across the top of each bun.
- Bake for 15-20 minutes until the hot cross buns are golden. While the buns are baking, mix together the marmalade/apricot jam and water, then brush it over the buns when they come out of the oven (still hot!).
- Let the hot cross buns cool on a wire rack, and enjoy for Easter!
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