Sticky hot cross buns
(from Elyce123’s recipe box)
Source: delicious. April 2004
Prep time: 90 minutes
Cook time: 20 minutes
- 500g plain flour
- 7g sachet easy-blend yeast
- 50g golden caster sugar, plus 2 tbsp extra for the glaze
- 1 tsp salt
- 1 tsp ground mixed spice
- 50g dried cranberries and/or blueberries
- 50g sultanas
- grated zest of 1 lemon
- 200ml milk, warmed
- 1 egg, beaten
- 50g butter, melted
In a large bowl, mix together the flour, yeast, sugar, salt, spice, fruit and lemon zest.
Make a well in the centre and stir in the warm milk, beaten egg and melted butter. Stir together to make a soft dough.
Knead on a surface for 5 minutes until smooth. Return to the bowl, cover and leave for 1 hour until risen.
Line a 12-hole muffin tin with circles of greaseproof paper of muffin cases.
Briefly knead the dough and roll out into 12 balls and put one in each case. Cut a cross in the top of each ball, cover again and leave to rise for 30 minutes.
Preheat the oven to 200˚C/fan 180˚C/gas 6. Bake the buns for 15-20 minutes until golden. Mix together the remaining sugar with 2 tablespoons of water. Brush the buns with the sugar water as soon as they come out of the oven. Leave to cool a little before eating.