Ingredients: 450 g strong white flour 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg grated zest of 1 small lemon 1 sachet of easy-blend dried yeast 25 g sunflower margarine 300 ml tepid skimmed milk 2 tablespoons clear honey 1 egg, beaten 150 g mixed dried fruit, e.g. raisins, currants and mixed peel 1 teaspoon clear honey, to glaze
Directions:1. Sift the flour, salt, mixed spice, cinnamon and nutmeg into a large bowl. Stir in the lemon zest and yeast. 2. Whisk the margarine into the warm milk, until it melts. Add the honey and egg and beat together well. 3. Blend the tepid, milky mixture into the flour, with the dried fruits, mixing until you have a sticky dough. Turn this out on to a lightly floured surface and knead well, until the dough becomes smooth and elastic. 4. Place in a lightly floured bowl and cover with lightly oiled cling film. Leave in a warm place to 'prove' until it doubles in size, about 1 hour. 5. Lightly spray two baking sheets with canned 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 cling film and leave in a draught-free area, to double in size again. 6. Preheat the oven to 200 C or 400 F. Use a knife to cut a cross on each bun. Bake for 20-25 minutes, until well risen and golden. 7. 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. |