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Hot cross buns

Fork Hot cross buns

Cooking time: 12

Preparation: 35 minutes

Cooking: 12 minutes

Serves: 12


Fork



A classic Easter recipe you can enjoy at any time.

Ingredients:

  • 450g strong white bread flour
  • 1 tsp salt
  • 2 tsp mixed spice
  • 100g caster sugar
  • 7g sachet easy blend dried yeast
  • 250g dried mixed fruit
  • 50g butter
  • 250ml milk plus 3 tbsp
  • 1 large Bird Bros egg, beaten
  • 50g plain flour

Method:

  1. Sift the flour, salt, spice and 50g of the sugar together in a large bowl. Stir in the yeast and fruit. In a small pan, melt the butter, then add the milk and heat until tepid. Stir into the dry ingredients with the egg and mix to form a soft dough.

  2. Tip the dough out on a floured work surface and knead for 10 mins until smooth and elastic. Divide into 12 equal pieces and shape each into a ball. Place a little way apart on an oiled baking sheet. Cover with oiled clear film and leave to prove in a warm place for about 1 1/2 hours until doubled in size.

  3. Preheat the oven to 190C/Fan 170C/Gas Mark 5.

  4. To make the crosses, put the plain flour in a small bowl with 6 tbsp cold water; mix to a smooth paste. Spoon into a piping bag and neatly pipe a cross over each of the buns. Bake for 20-25mins or until golden brown.

  5. When the buns are nearly ready, heat the remaining sugar and milk with 3 tbsp water in a small pan, stirring until sugar dissolves. Boil for 1 min. Remove the buns from the oven and brush twice with the glaze. Leave to cool on a wire rack. Serve warm spread with butter. Source: www.egginfo.co.uk

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