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HOT CROSS BUNS
Linda's Hot Cross Buns
Fruit mixture: Dough mixture:
4 oz currants 9 oz strong white flour
1 oz sultanas ¼ tsp salt
8 tbsp medium sweet pale sherry 1½ tsp mixed spice
1 tsp cinnamon
Sponge batter: 2 oz soft butter
3 oz sunflower and wheat flour
5 oz strong white flour 3 oz whole candied peel, chopped
3 oz caster sugar 1 egg at room temp, beaten
2 oz light cream cheese 1 oz light brown sugar
lukewarm milk
1 oz very fresh yeast
For the pastry crosses: For the glaze:
2 oz plain flour 3 tbsp milk
1 oz butter 3 tbsp caster sugar
1½ tbsp caster sugar
water to mix
lukewarm milk for dipping and brushing
1. About 2 days before you want to make the buns, soak the currants and sultanas in the sherry, stirring every now and then so that all the sherry is absorbed.
2. After the fruit has soaked for 2 days, make the sponge batter: place the strong white flour into a large bowl and stir in the caster sugar. Place in a cool oven for a few minutes to warm through slightly.
3. Place cream cheese into a measuring jug and gradually add the milk, stirring well, until you have 6 fl oz of smooth liquid. Warm the mixture to blood heat.
4. Place the yeast in a large mug and gradually mix in the milk/cream cheese mixture until you have a smooth liquid.
5. Gradually add the liquid to the flour and mix with a wooden spoon to start to bring it together, and then beat until you have a smooth batter. Leave to stand in a warm room until the batter has risen and looks bubbly (approx. 2 hours).
6. For the dough mixture: sift the 9 oz of strong white flour with the salt, mixed spice and cinnamon. Stir together. Rub in the butter then stir in the sunflower flour. Add this, together with the soaked currants/sultanas (and any spare sherry), candied peel and the beaten egg to the sponge batter. Bring together with a spoon. Turn onto a floured board and knead for 10 minutes until dough is smooth and elastic. It may be a bit sticky – add a little more strong white flour if required.
7. Place inside a greased plastic bag and leave to rise until well risen and doubled in size. (Approx 2 – 3 hours).
8. When the dough is well risen, turn out onto a floured worktop and knock back, then knead gently for a couple of minutes until smooth.
9. Gently push the dough into a large, flat rectangle using your hands. Spread the light brown sugar evenly over the dough, then roll up the dough, tightly, like a Swiss roll.
10. Using a sharp knife cut the roll into 12 equal pieces. Gently knead each piece well, then form them into balls. Place on baking parchment on a baking sheet, cover them with greased polythene and leave until well risen.
11. Preheat the oven to 200˚c and then make the pastry for the crosses. Roll it out thinly and cut into 24 neat strips. Dip each strip into a bowl of lukewarm milk, coating well, then place on buns in a cross.
12. Brush lukewarm milk generously all over the buns and then place them in the oven for approximately 20 minutes.
13. Meanwhile, make the glaze: heat the milk in the microwave until simmering. Add the sugar and stir thoroughly until sugar dissolves. Brush the glaze over top of buns as soon as they come out of the oven.
These buns freeze very well.