INGREDIENTS

INSTRUCTIONS

ICING
Combine the milk, water and first measure of sugar. Sprinkle yeast
over and leave in a warm place until frothy.
Sift the flour, salt, mixed spice, nutmeg and cinnamon into a large
bowl. Stir in the second measure of sugar. Cut butter through until
mixture resembles fine crumbs. Make a well in the centre of the dry
ingredients.
Lightly beat the egg. Pour the yeast mixture and beaten egg into the
well. Mix until well combined.
Turn dough out on to a lightly floured surface. Knead until smooth and
elastic.
Lightly grease a mixing bowl. Put the dough into it and turn the dough
over. Cover and leave in a warm place until dough has doubled in size.
Punch down dough. Lightly knead.
Add currants, sultanas, raisins and mixed peel, kneading to
incorporate.
Divide into 8 to 10 even-sized pieces and shape into balls. Place in a
lightly greased 20cm round cake tin. Leave in a warm place until
dough is doubled in size (again).
Bake at 220 degrees C for 20-30 minutes. To test if hot cross buns are
cooked, tap the base. If cooked, the bun will sound hollow.
Icing:
Mix icing sugar with enough water to make a pipeable icing.
To pipe icing crosses cut a narrow corner from a plastic bag. Fill
bag with icing and pipe crosses on bun tops.
"Everybody's favourite, this is a particularly yummy version." - Jude
Converted by MC_Buster.
NOTES : Makes 8 to 10 buns. The dried fruit can be mixed in with the
egg mixture if preferred. This is easier than kneading it in after
rising.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”