Makes 16

4 tsp dried yeast
55g caster sugar
250ml warm milk
600g plain flour
1 tsp ground cinnamon
60g butter
1 egg, lightly beaten
125ml warm water
110g currants
40g mixed peel
1 tbsp apricot jam, warmed & sieved
Flour Paste
75g plain flour
1 tbsp caster sugar
80ml water

1. Combine the yeast, sugar and milk in a bowl and whisk until yeast is dissolved. Cover the bowl and stand in a warm place for 10 minutes or until the mixture is frothy.
2. Sift the flour and cinnamon into a large bowl and rub in the butter. Stir in the yeast mixture, egg, water and fruit until well combined. Cover and stand the bowl in a warm place for 1 hour or until the mixture has doubled in size.
3. Turn the dough out onto a floured surface and knead for 5 minutes until smooth and elastic. Divide into 16 and knead into balls.
4. Place the dough balls on 2 greased baking trays. Stand in a warm place for about 20 minutes until the dough has risen.
5. Preheat the oven to 190°C/375°F.
6. To make the paste, combine the flour and sugar in a bowl, blend in the water and stir until smooth. Pipe crosses onto the buns using a piping bag with a small plain nozzle.
7. Bake for 10 minutes. Reduce heat to 180°C/350° and bake for a further 15 minutes.
8. Turn the buns onto a wire rack and, while still warm, brush with the jam.

If you want to try something different with your Hot Cross Buns, take a look at this pudding I found on the web for a Hot Cross Bun Pudding – it looks delicious.



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