Hot Cross Buns

Make 12 buns 500g strong white flour 1/2 tsp salt 1 tsp ground mixed spice 55g caster sugar 1 x 7g sachet fast acting yeast 300ml milk 55g butter 1 large egg 150g dried mixed fruit For crosses and glaze 3 tsp flour 1-2 tbsp warm golden syrup or honey

Original recipe from The Staffordshire Directory Soft the flour into a large bowl and stir in the salt, mixed spice, sugar and dried yeast. Make a well in the middle. Bring the milk almost to the boil in a small pan then stir in the butter until melted. Leave the liquid to cool until it’s just hand hot. Pour the liquid into the well with the beaten egg and mix with a round bladed knife to a make soft and slightly sticky dough. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding a little more flour if the dough is too sticky. Place the dough in a clean, lightly greased bowl and cover with oiled cling film. Leave the bowl in a warm place for about 1 hour or until the dough has doubled in size. Turn the dough out onto a slightly floured surface and knead in the dried fruit. Divide and shape the dough into 12 even-sized buns and place on a large greased baking sheet, leaving about 2cm space around each bun. Cover loosely with oiled cling film and leave in a warm place until the buns have risen by at least half again and are almost touching each other. This will take about 45 minutes to an hour. Preheat the oven to 220C/200C fan. For the crosses, place the flour in a bowl and gradually add enough cold water (about 2 tsp) to make a thick paste. Spoon into a piping bag fitted with a small plain nozzle and pipe crosses on each of the buns. Bake the buns in the preheated oven for 15-20 minutes until risen and golden brown. Leave on the baking sheet for 5 minutes then transfer to a cooling rack. Brush with the warmed golden syrup or honey while the buns are still hot.