English Recipe Corner – Hot Cross Buns

Each week the real Mummy, AKA my Mum (who’s still in England with the rest of my fam) comes up with an authentic English recipe for us MDers to enjoy! No Easter celebration in England would be complete without Hot Cross Buns so here’s a recipe:

450g (1lb) Flour
1 cup Milk, lukewarm
225g (8oz) raisins
110g (4oz) Sugar
110g (4oz) Butter
15g (½oz) Yeast (or equivalent Dried Yeast)
½ tsp Mixed Spice
¼ tsp Salt

  1. Pre-heat oven to 375°F
  2. Sieve flour, spice and salt into a bowl.
  3. Rub the butter lightly into flour, until the mixture resembles breadcrumbs.
  4. Add in raisins and mix thoroughly
  5. Dissolve the sugar in a little of the milk and use to mix the yeast into a smooth thin paste, then add to the remaining milk.
  6. Place in a warm place for 10 minutes, until bubbles begin to appear.
  7. Add the yeast mixture to the flour mixture to create a light dough, mixing thoroughly.
  8. Cover and allow to stand in a warm place for 45-60 minutes or until doubled in volume.
  9. Turn onto lightly floured board.
  10. Knock back and knead briefly, adding the currants, ensuring they are evenly distributed.
  11. Divide into 12 portions.
  12. Shape the dough into round balls, flatten slightly and place on to a greased baking tin
  13. Mark deeply with a cross shape on top.
  14. Leave in a warm place for 20 minutes to allow to rise again.
  15. Bake for 20 minutes, or until golden brown.
  16. Dissolve some sugar in a few drops of tepid water.
  17. Remove from the oven and immediately brush with the sugar glaze.
  18. Allow to cool.
Makes: 12

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