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HOT CROSS BUNS!
Very English!
INGREDIENTS
500g Strong White Premium Flour Type 750
300ml whole milk
50g soft butter
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g easy dried active yeast [sachet]
1 egg – lightly beaten
75g sultanas
50g mixed peel
Zest 1 orange
1 tsp cinnamon
Decoration
75g Plain White [all purpose] Flour Type 550
3 tsp apricot jam
METHOD
Bring the milk to the boil, take off the heat and add the butter.
Leave to cool.
Add flour, salt, making a well for the yeast in a bowl.
Pour over the warm milk/butter mixture adding 1 beaten egg.
Mix together until a sticky dough.
Knead out the dough for 5 minutes until smooth and elastic.
Lightly oil a bowl, add the dough covering it with cling film.
Leave this in a warm place for 1 hour.
When this has risen nicely, take out and divide into 14 even pieces.
Lightly dust with flour and arrange on a baking tray in a row of pairs.
Cover all again and set to prove for a further 1 hour.
BAKE
Pre-heat the oven to 220degC/200degC fan/gas 4
Mix 75g of plain flour with a few tablespoons of water to make a thick paste.
Put this paste into a piping bag and line each bun with a cross.
Bake for 20 minutes until golden.
Whilst the buns are still warm glaze with apricot jam.



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