Hot Cross Buns

Yeast ingredients

• One and a half tablespoons of compressed yeast, or three teaspoons of dried yeast.
• Half a cup of warm water.
• Two tablespoons of sugar.

Dough ingredients

• Two cups of flour (270 grams).
• Two tablespoons of skim milk powder.
• One teaspoon of salt.
• A quarter teaspoon of cinnamon.
• A half teaspoon of mixed spice.
• A half cup of mixed sultanas and currents (80 grams).
• One tablespoon of melted butter.
• One beaten egg (“60s” size).

(The last time I made these they came out a bit plain, they might need a bit more seasoning than detailed above.  Or it could be my spices were too old.)

Optional cross ingredients

• Three tablesppons of flour.
• Three teaspoons of castor sugar.
• One and half tablespoons of water.

Optional bun glaze ingredients

• Four tablespoons of sugar.
• Half a teaspoon of cinnamon.
• Half a teaspoon of mixed spices.
• Half a cup of water.

Method

1. Work up yeast—place yeast, sugar, and water in a basin.  Cover and stand in a warm place, until yeast is frothy (about 10 minutes).

2. Sift flour, powdered milk, salt and spices.  Add fruit and peel.

3. Make a well in the centre of the flour, pour in yeast, add butter and egg.  Mix into a soft dough.

4. Turn onto a lightly floured board, and kneed until smooth.

5. Return dough to basin, cover, and proof for twenty to thirty minutes.

6. Set oven at 200° C.

7. Divide dough into twelve pieces, and shape each into a ball.  Place onto tray.

8. Cover and proof for ten minutes.

9. Optional:  Combine cross ingredients, and using a plain pipe and piping bag, pipe a cross on the top of each bun.

10. Bake at 200° C.  Then if necessary, reduce to 180° C after ten minutes.  Rap buns with knuckles—they'll sound hollow when cooked.

11. Optional:    Place all bun glaze ingredients in a small saucepan, and stir until sugar has disolved.  Cook for ten minutes.  Cool.  (It will keep for three months in a covered container.)

12. Place buns on cake cooler, glaze and cool.