Hot Cross Buns

Ingredients

Dough

• 300ml milk

• 3 tsp yeast

• 510g high grade flour

• 55g brown sugar

• 1 tsp salt

• 3 tsp mixed spice

• 55g butter

• 2 eggs, beaten

• 150g raisins

Crosses

• 2 Tbsp self raising flour

• 2 Tbsp cold water

Glaze

• 3 Tbsp white sugar

• 3 Tbsp milk

Instructions

1. Put milk in a bowl and warm slightly. Sprinkle yeast over the top and set aside for 10–15 minutes.

2. Put the flour, sugar, salt and spice in a large bowl and mix to combine. Rub in the butter with your fingers.

3. Pour in the yeast mixture and beaten eggs, and mix with a wooden spoon until smooth. Finally, stir in the raisins. The dough will be sticky. Cover with a damp cloth and hold down with a dinner plate. Leave on the bench for 4-5 hours or overnight.

4. In the morning, line a tray with baking paper. Turn the dough out onto a floured bench, knead a little. Roll into 16 balls and place on the prepared tray about 1cm apart. Cover with a cloth and leave to rise for 45 minutes.

5. Preheat the oven to 200˚C.

6. For the crosses, make a soft batter with the flour and water and put it into a piping bag or snaplock bag with the corner cut off. Pipe the crosses onto the buns.

7. Bake for about 25 minutes until well risen and golden brown.

8. Put the sugar and milk in a pot on medium heat to dissolve the sugar and form a glaze. Once the buns are cooked, brush the glaze over them.