Hot cross buns

Traditionally marked with a cross made from pastry or cut into the dough, these lovely rich fruit buns are eaten on Good Friday. You could try grinding the spices yourself for a stronger flavour.

Servings

12 buns

Ingredients

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Method

Step 1

Mix butter and milk and warm until the butter has melted. Add the yeast and sift the flour, salt and spices into a bowl. Add the currants and peel and stir to ensure they are well coated. Add the sugar.

Step 2

Stir in the liquid and beaten eggs to form a soft dough. Turn onto a well-floured surface and knead for 6-8 minutes until smooth and no longer sticky.

Step 3

Divide the dough into 12 and shape into buns. Place the buns well apart on greased baking tray.

Step 4

To make crosses, slash the buns with a sharp knife or use thin strips of pastry or pipe on crosses using a paste made from 2tbsp each of plain flour and water. Cover the buns and leave to rise in a warm place until double in size - about 1 hour.

Step 5

Bake in a hot oven, 200C/gas 6 for 15-20 minutes until golden brown. Brush hot buns with a sugar/water syrup.