Ingredients (makes 16 buns)
- 4tsp dried yeast
- 55g caster sugar
- 250ml warm milk (not too hot or it will kill the yeast!)
- 600g plain flour
- 1tsp ground cinnamon
- 60g butter
- 1 egg, lightly beaten
- 125ml warm water
- 110g currants (I used rasins)
- 40g mixed peel
- 1tbsp apricot jam
- Flour paste:
- 75g plain flour
- 1tbsp caster sugar
- 80ml water
method
- Combine yeast, sugar and milk in a bowl, whisk until yeast is dissolved. Cover bowl, stand in warm place for 10 minutes or until mixture is frothy. Sift flour and cinnamon into a large bowl, rub in butter. Stir in yeast mixture, egg, water and fruit, cover and stand for 1 hour in a warm place or until mixture has doubled in size.
- Turn out dough onto floured surface, knead for 5 minutes until smooth and elastic. Divide dough into 16 portions, knead into balls. Place into greased 23cm sq. cake pan, stand in warm place for about 20 minutes until dough has risen to top of tin.
- For the paste, combine flour and sugar in a bowl, blend in the water, stir until smooth. Using a piping bag and small plain tube, pipe crosses onto buns. Bake in moderately hot oven for 10 minutes, reduce heat to moderate and bake for a further 15 minutes. Whilst they're baking heat 2 tbsp of sugar & 2 tbsp of water into a pan, stir until disolved. Once the buns have finished baking, turn buns onto wire rack, and brush with the sugar water to give them that shiny / sticky appearance!
Give it a go! If you start them in the morning, after brekkie you can get on with other jobs whilst the mixture rises. It doesn't matter if you leave it a bit longer than stated. Then it'll be the afternoon before you know it! Enjoying a lovely cuppa tea and a jam coated 'hot cross bun'
First time I've ever had apricot jam & it works really well. Very tasty!!
