INGREDIENTS

INSTRUCTIONS

BATTER FOR THE CROSSES
GLAZE
Sift the flour in to a roomy bowl. Add the dry yeast, salt, sugar and
spice. Rub in the lard (or butter).
Now beat the egg in a measuring jug then add to it enough of the warm milk
and water mixure to make about 225ml (8fl oz). Stir the warm liquid into
the dry ingredietns. Stir and mix until the dough comes together as a soft
mixture. You may need to add a little more warm water.
Turn the dough out on to a lightly floured surface and knead for about 6-7
minutes until smooth and pliable, add the fruit at this point. Leave the
dough covered for about 5 minutes to rest.
Divide the dough into equal sized pieces about 75g (3oz) each. Shape into
buns. Place on greased baking sheets. Leave lightly covered in a warm place
to rise. In 45 minutes or up to an hour they should have doubled in size.
Preheat the oven to moderately hot 200?C/400?F/gas mark 6.
While the oven is heating up mix the batter for the crosses. The
consistency should be like thick cream. Spoon this mixutre into a paper
piping bag (or into one corner of a plastic freezer bag) snip a tiny bit
from the point of the paper bag and squeezing gently mark a cross on each
bun. If you are using a plastic bag squeeze the batter into one corner and
secure it with a twist wire tie, snip a tiny hole at the pointed end and
mark out the crosses as above.
Bake the buns for about 10 minutes. They will sound hollow when you tap
them underneath.
For the glaze (optional): Put the sugar and water in a small saucepan.
Dissolve the sugar then boil the syrup for about 2 minutes. Brush the warm
glaze on the hot buns as they come out of the oven. Cool on wire trays.
These buns will freeze well. Do this as soon as they cool down.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Famous last words: I did it my way”