Hot Crossed Buns

Ingredients

For the buns

300ml whole milk

500g Strong White Flour

75g caster sugar

1 tsp salt

7g sachet yeast

50g butter

1egg, beaten

150g sultanas 

80g mixed peel

1 apple, chopped

Zest of 1 large orange

1 1/2 tsp ground cinnamon

1tsp ground mixed spice

Oil for greasing the bowl

For the cross

75g plain flour

For the glaze

4 tablespoons apricot jam/marmalade 

Method

Bring the milk to the boil, remove from the heat and leave to cool until it reaches hand temperature.

Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then add the warmed milk until it forms a soft, sticky dough. 

Add the sultanas, mixed peel, chopped apple, orange zest cinnamon and mixed spice, then tip out of the bowl onto a floured surface. Knead the dough  for five minutes until smooth and elastic or mix in a slow mixer with a bread hook. 

Put the dough in a lightly oiled bowl, cover with cling film and leave to rise for one hour, until doubled in size. 

Divide the dough into 16 even pieces, and roll each piece into a smooth ball on a floured surface. Arrange the buns on 2 baking trays lined with greaseproof paper, leaving space for the buns continue to rise and expand. Set aside to prove for another hour. 

Heat the oven to 220C

For the cross, mix the flour with about 6 tablespoons of water and mix into a thick paste.  

Make a piping bag with a piece of greaseproof paper and spoon the mixture into the piping bag.  Trim the end of the bag and pipe a line along each row of buns, then in the other direction to make crosses. 

Bake for 20 minutes until golden-brown.

Heat the apricot jam/marmalade and brush the top of each bun while warm.