Hot Cross Buns

To say the house smells devine would be an understatement. The aroma of hot cross buns in the oven is part of Easter.

I started this recipe this morning and I've been letting the mixture rise in a warm place while I get on with life.

Tip. If your butter is not soft enough grate it to soften quickly.

Makes 16 prep : 30 minutes plus proving cook : 15 mins

680g strong white flour, plus extra to dust
14g or 2 satchets dried yeast
10g / 2 tsp sea salt
100g golden caster sugar
80g Unsalted butter, really soft
15g or 1 tbsp mixed spice
175ml whole milk, tepid
175ml water, tepid
1 medium egg
80g currants
80g sultanas
Grated zest of 1 lemon
Grated zest of 1 orange

Cross
100g strong flour
Pinch each salt and pepper
25g melted butter

125ml water

Bun wash

75ml boiling water

1 tsp caster sugar

Pinch mixed spice

1. Put the flour, yeast, salt, sugar, butter, mixed spice, milk, water and egg into mixer bowl with hook attachment. Mix first slow initially then faster for 10 mins. (You can do this by hand but quicker with the mixer. If doing by hand knead for 15 mins). If the dough is too dry add a tablespoon or two of water.

2. After the dough is kneaded it should be smooth. Gently work in zest and dried fruit. Place dough into a large bowl and cover with a clean tea towel and leave in a warm place for 30 - 45 mins or until it has doubled in size.

3 line a large high sided baking tray wih baking paper. Use a scraper to turn the dough out of the bowl, then cut it in half, still using the scraper. Divide each piece in half and repeat till you have 16 roughly equal pieces. In the palm of your hand, make the pieces firmly round. Line them up 4 by 4 with a fingers space between each bun.

4. Cover the tin and leave in a warm place for 30 - 50 mins or until doubled in size. Preheat the oven to 210oC / fan 190 oC / gas 6 1/2.

5. In a medium sized bowl, combine the dry ingredients for the cross mix then gradually whisk in the butter and water until you have a smooth batter. Pour into a piping bag with small nozzle. Cross the buns by piping a lattice across the length and width of the tin.

6. Bake for 15 mins until golden. Meanwhile, make the bun wash by boiling the water with the sugar and mixed spice for 30 seconds, then set aside. Whip the buns out of the oven when ready , then brush with the spicy bun wash.

7. Enjoy while warm with butter. Can also be toasted later and enjoyed.