Hot Cross Buns

Method

• step 1

  First stir the teaspoon of caster sugar into 5 fl oz (150 ml) hand-hot water, then sprinkle in the dried yeast and leave it until a good frothy 'beer' head forms.

• step 2

  Meanwhile sift the flour, salt and mixed spice into a mixing bowl and add the remaining 2 oz (50 g) of sugar, the currants and mixed peel. Then make a well in the centre, pour in the yeast mixture plus 1 & 1/2 fl oz (40 ml) of milk (again hand-hot), the beaten egg and the melted butter. Now mix it to a dough, starting with a wooden spoon and finishing with your hands (add a spot more milk if it needs it).

• step 3

  Then transfer the dough on to a clean surface and knead it until it feels smooth and elastic about 6 minutes. Now pop it back into the bowl, cover the bowl with a lightly oiled plastic bag, and leave it in a warm place to rise. It will take about an hour to double its original size. Then turn it out and knead it again, back down to its original size.

• step 4

  Divide the mixture into 12 round portions, arrange them on the greased baking sheet (allowing plenty of room for expansion), and make a deep cross on each one with a sharp knife. Leave them to rise once more, covering again with the oiled polythene bag, for about 25 minutes. Meanwhile pre-heat the oven to gas mark 7, 425F (220C).

• step 5

  Bake the buns for about 15 minutes. Then, while they're cooking, melt the sugar and 2 tablespoons of water for the glaze over a gentle heat and brush the buns with it as soon as they come out of the oven, to make them nice and sticky.