Hot Cross Buns
- 2 teaspoons of dry yeast
- 120ml warm milk
- 1 egg
- 15g butter
- A pinch of salt
- 45g sugar
- 240g plain flour
- 70g currants
- A pinch of cinnamon
- A pinch of allspice
- 1 egg, mixed with 2 tablespoons of water
Preheat the oven to 170ºC, 325ºF or gas mark 3.
Mix the milk, yeast, butter, egg, sugar, flour, cinnamon, allspice, salt and the currants, until just combined.
Flour the work surface and knead the dough with hands.
Shape into a ball, place in a bowl and cover with a tea towel for half an hour.
After half an hour, the dough will have risen. Remove the tea towel and punch the dough to remove any air.
Place dough onto the floured work surface and role into a log shape, cut into 6 equal parts. Roll each part into a ball.
Place the balls on a tray and cover again with a towel for 30 minutes.
Brush the balls with a beaten egg, then using a knife, cut a deep cross into the centre of each bun. Bake for about 15 minutes then serve hot or cold.
Mix the milk, yeast, butter, egg, sugar, flour, cinnamon, allspice, salt and the currants, until just combined.
Flour the work surface and knead the dough with hands.
Shape into a ball, place in a bowl and cover with a tea towel for half an hour.
After half an hour, the dough will have risen. Remove the tea towel and punch the dough to remove any air.
Place dough onto the floured work surface and role into a log shape, cut into 6 equal parts. Roll each part into a ball.
Place the balls on a tray and cover again with a towel for 30 minutes.
Brush the balls with a beaten egg, then using a knife, cut a deep cross into the centre of each bun. Bake for about 15 minutes then serve hot or cold.