One a penny, two a penny......

With Easter round the corner and spurred on by the success of my Simnel Cake, I’ve embarked on Hot Cross Bun production. I’d bought some fresh yeast in the reduced aisle of the supermarket so resorted to the old fashioned method of hand kneading instead of using the bread maker. After an extended rising period in the airing cupboard, (I was enthralled by a catch up session of Shetland), I soon had them knocked into shape and proving in a more visible place. The smell of spice when they were baking was simply glorious and they tasted just as good!

Dough Recipe

14g dried yeast or 30g fresh yeast

500g white bread flour

2 tablespoons caster sugar

1 teaspoon mixed spices

1 teaspoon ground cinnamon

185ml warm milk

40g butter

200g mixed dried fruit

Icing for crosses

100g icing sugar

lemon juice

1. Preheat the oven at 200 ºC

2. In a bowl combine the yeast, 1 teaspoon of sugar and 125 ml warm water. Stir and leave in a warm draught-free place for 10 minutes. The mixture should be frothy and light

3. In another bowl sift the flour, spices, remaining sugar and butter. Rub in the butter with your fingertips and add the dried fruit.

4. Make a well in the centre and add the yeast mixture and 185 ml of warm milk to make a soft dough.

5. Dust with flour a surface and turn the dough over it. Knead for 15 minutes until smooth, adding more flour if needed. Place the dough in a floured bowl, cover with plastic wrap or with a damp tea towel.

6. Leave the bowl in a warm place free of draughts for 30-40 minutes until doubled in size.

7. Turn the dough on a floured surface, knead to deflate. Shape the Hot Cross Buns into 12 balls. Place them on a greased baking tray touching each other. Leave in a warm place for a further 20 minutes until doubled in size,

8. Bake for 20 minutes or until golden

9. To make the crosses: mix the icing sugar and lemon juice into a paste. Fill a piping bag and pipe crosses over the buns.