Hot Cross Buns

Ingredients:

300ml milk
50g butter
500g flour
10 ml salt
85g sugar
10g dried yeast
125g raisins/saltanas/mixed fruit
Zest of 1 lemon
1 egg
10 ml ground cinnamon
5ml ground ginger
5ml mixed spice
For the x:
120ml flour, mixed with enough water to form a pipable paste
For the glaze:
1 cup sugar
1/4 cup water
1/2 vanilla pod
Juice of half a lemon
2 cinnamon sticks
1 star anise
2 all spice

Method:

Place the milk and butter in a small saucepan and bring it to the boil, allowing the butter to melt. Remove from the heat and allow to cool until Luke warm.

In a large mixing bowl, combine the flour, salt, sugar, yeast, raisins and lemon zest.

Make a well in the center off the dry ingredients, and add the egg and milk mixture. Stir well to until well mixed.

Turn the dough out onto a floured surface and knead for 10-15 minutes, until the dough is smooth, soft and elastic. Place the dough in a greased bowl, and set aside in a warm place to prove until the dough has doubled in bulk.

Knock back the dough and divide into 12 equal portions. Roll into buns, and once again allow to prove until doubled in bulk.

Alternatively- roll balls and pack them into a baking dish, before proving for the second time.

Pour the x mixture into a piping bag and pipe x's onto your buns. Bake at 180 for 15-20 minutes, or until they are golden brown and make a hollow sound when tapped.

For the glaze, bring the sugar, water, vanilla, lemon juice and spices to the boil. Remove from the heat and use to glaze hot, hot cross buns