Hot Cross Buns

If you have a bread machine with a dough setting you can halve the time it takes to make these Easter treats — but you’ll still have to shape them wait for them to rise, bake them and glaze them. However, I assure you they’re worth the time and trouble compared with store-bought buns — and cheaper, too.

Here’s the list of ingredients for my version of this Easter favourite.

Ingredients:

2 lbs flour

2 packs yeast

2 teaspoons caster or

granulated sugar

1/2 pint (10 fl ozs) milk

8 tablespoons water

2 teaspoons salt

1 teaspoon mixed spice

1 teaspoon ground cinnamon

1 teaspoon grated nutmeg

2 ozs caster or granulated sugar

4 ozs softened butter

(or margarine)

2 eggs, beaten

1/2 lb currants, cleaned

and washed

2-6 tablespoons chopped,

mixed peel

If liked – shortcrust pastry

made with 2 ozs flour

AND FOR THE GLAZE:

4-6 tablespoons milk and

water mixed

5-6 tablespoon caster or

granulated sugar.

METHOD

Either follow the instructions for your bread machine when making sweet buns of any kind (and adding fruit, to boot). Or... put the water in a large custard cup, add the two teaspoons of sugar, stir to dissolve, add the yeast and leave until the mixture begins to froth.

Meanwhile sift together the flour, salt, mixed spice, cinnamon and nutmeg into a large mixing bowl. In another small bowl warm the butter (or margarine) slowly until it is melted, add the beaten egg and milk and mix gently.

Add the liquid ingredients (the yeast mixture and then egg, milk and butter mixture) to the bowl with the sifted flour and spices.

Add the cleaned and washed currants and mix all together; turn out the dough on a lightly floured pastry board and knead until smooth – the dough should be fairly soft.

Leave the dough to rise until doubled in bulk in a large, well-buttered bowl for about 45 minutes – unless you have an air-conditioned kitchen, in which case it could take as long as one and a half hours. Turn out the dough on a floured pastry board and knead for a few minutes.

Divide the dough into 24 pieces, shaping each piece into a round bun.

Place the buns on greased baking sheets (leaving enough space for the buns to rise and spread) – this should take about 20-30 minutes.

Either when half-risen make crosses in the top by cutting the dough first one way, then another with sharp kitchen scissors, or... roll out the shortcrust pastry into thin strips about three and a half inches long, dampen the pastry strips and lay two, crosswise, on each bun as soon as the buns are risen.

Bake the buns in a moderately hot (375 degrees Fahrenheit) oven for 15-20 minutes until golden brown and firm to the touch. Meanwhile gently and slowly heat the milk, water and sugar together. Brush the hot buns with this glaze twice over. Leave the buns to cool. These buns will keep well in the freezer. Makes 24 buns. Bon appetit!