Hot Cross Buns
An article by Various Sources
Posted March 17, 2008 
Ingredients:
450g strong white bread flour
1 teaspoon salt
1/2 teaspoon spice, ground allspice
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 portion lemon(s), grated zest of
10g yeast, (1 sachet, easy-blend)
25g low-fat spread
300ml skimmed milk, tepid
2 level tablespoon honey, clear
1 medium egg(s), beaten
150g mixed fruit, e.g. currants and mixed peel
1 teaspoon honey, to glaze
Instructions:
Sift the flour, salt, mixed spice, cinnamon and nutmeg into a large bowl. STir in the lemon zest and yeast.
Whisk the margarine into the warm milk, until it melts. Add the honey and egg and beat together well.
Blend the tepid, milky mixture into the flour with the dried fruits, mixing until you have a sticky dough. Turn this out onto a lightly floured surface and knead well, until the dough becomes smooth and elastic.
Place in a lightly floured bowl and cover with lightly oiled clingfilm. Leave in a warm place to ‘prove’ until it doubles in size, about 1 hour.
LIghtly spray two baking sheets with spray cooking oil. Knock back the dough, divide into 12 equal pieces and knead each one for 1 minute before shaping into a bun. Space six buns on each sheet. Cover lightly with a piece of oiled clingfilm and leave in a draught-free area, to double in size again.
Preheat the oven to Gas Mark 6/200°C/400°F. Use a knife to cut a cross on each bun. Bake for 20-25 minutes, until well risen and golden.
Transfer to a wire cooling rack and glaze the hot cross buns by brushing a little warm clear honey over each one. Serve at once.
