Hot Cross Buns

An easter staple, hot cross buns are a delicious tea time equivalent to teacakes, but with the spices are somehow more of a celebration food. The method make look long and complicated, but it isn't actually that much hassle at all. I went out for a ride while waiting for the dough to finish, and making the crosses is somwhat theraputic! Recipe from 'Bread Machine Baking' by Jennie Shapter. Needs a bread machine. Makes 12 buns

Method:

1. Add the yeast and then flour to the bread pan. If your bread machine specifies that you should add the liquid first, do so

2. In separate corners of the pan, add in the salt, sugar, butter and spices

3. Pour over the milk and egg

4. Set the bread machine to basic dough

5. Once the cycle has finished, gently knock back the dough, lightly kneading the dried fruit into it until combined

6. Cut the dough into 12 equal pieces and shape into balls

7. Place spread out on two large baking trays and, covered with lightly oiled clear film, leave until doubled in size (30-45 minutes)

8. Meanwhile, preheat the oven to 200 degrees celsius and make the crosses...

9. Rub together the butter and flour until they resemble breadcrumbs

10. Add a tablespoon of water at a time until the breadcrumbs hold together enough to be rolled out

11. Roll out into a 10cm wide strip, about 2mm thick

12. Cut into 10cm long, about 5mm wide strips for the crosses

13. Take the buns once they have finished proving and cut cross-shaped slits in them 

14. Using water, stick the pastry strips over these slits to form a cross on each

15. Bake for 15-18 minutes, or until golden

16. Meanwhile, heat the milk together with the sugar in a small saucepan until the sugar has dissolved

17. When the buns are cooked, brush them with this glaze and serve warm