I have chosen a seasonal recipe this month from an old Good Housekeeping cookbook.
Hot Cross Buns
1 lb strong plain flour ½ teasp ground cinnamon
1 level teasp dried yeast
½ teasp grated nutmeg
1 level teasp caster sugar 2 oz caster sugar
2 oz butter, melted & cooled, but not firm
¼ pt milk 1 egg, beaten
¼ pt water, less 4 tbsp 4 oz currants
1 level teasp salt
1-2 oz mixed peel
½ level teasp mixed spice
For the glaze
2 tbsp milk 1½ oz caster sugar
2 tbsp water
Flour a baking sheet.
Place 4 oz of the flour in a large mixing bowl. Add the yeast and 1 level teasp sugar. Warm the milk and water to about 110̊F, add to the flour and mix well. Set aside in a warm place
until frothy – approx. 40 mins. Sift together the remaining 12 oz flour, salt, spices, add the sugar. Stir the butter and egg into the frothy yeast mixture, add the spiced flour and fruit and mix together. The dough should be fairly soft. Turn it onto
a floured surface and knead until smooth. Place the dough in a clean bowl and cover with cling film. Leave to rise at room temperature until doubled in size – approx. 2 hrs. Turn out onto a floured surface and knead again.
Divide the dough into 12 pieces and shape into buns. Arrange well apart on the floured baking sheet. Cover with cling film and allow to rise for approx. 45 mins.
Make quick slashes with a very sharp knife,
just cutting the surface of the dough, to make a cross. Bake at 190̊C, mark 5 for 15-20 mins. Brush the hot buns twice with glaze, then leave to cool.
Plenty of time needs to be allowed for the successful making
of hot cross buns. The rising periods must not be rushed. However these buns do freeze well.