Hot Cross Buns

Although these are a traditional Easter treat, I often make them at other times during the year - without the crosses! YUM!! The preparation time I have given does not include the time it take for the Bread Machine to make the dough. (But includes the time it takes for the dough to rise).

• Ready In: 40 mins
• Yields: 8 delicious Hot Coss Buns

Ingredients

• 4  teaspoons dried yeast
• 4  cups bread flour
• 1  teaspoon salt
• 1⁄2 cup brown sugar
• 75  g butter, softened
• 1  tablespoon mixed spice
• 1  tablespoon ground cinnamon
• 1  teaspoon ground cloves
• 1  teaspoon vanilla extract
• 1  cup  mixed fruit or 1  cup currants
• 1  large egg
• 1⁄2 cup  warm milk
• 1⁄2 cup water

• GLAZE

• 1  tablespoon golden syrup
• 1  tablespoon honey
• 1  tablespoon water

Directions

1. Bring the above ingredients to the boil.
2. Place all of the above ingredients into the Bread Machine, accurately measured and in the order as I have listed them in.
3. Select the'raisin' dough cycle (adding the mixed fruit/currants when the machine sounds the'BEEP' tone).
4. When the dough cycle is complete, divide the dough evenly into 4- and then into 4 again.
5. Shape each of the 8 pieces into a round ball (using your thumb and forefinger form a ring shape and push each piece of dough through the'ring'- the dough on the top of the ball/bun will now be stretched, and pinch the edges together underneath!).
6. Arrange the buns in a lightly greased baking pan or roasting pan- and leave about 1 cm between each bun.
7. Cover and leave in a warm place until they have doubled in size.
8. Bake at 225'C for 10-12 minutes (or until lightly browned).
9. Brush with glaze while the buns are still hot.
10. NOTE: to make the white crosses, rub 60g cold butter into 1 cup of flour, then add about 3 tablespoons of cold water to form a stiff dough.
11. Roll the dough out VERY thinly and cut into strips.
12. Brush with beaten egg and place carefully on the risen buns (egg side down), before baking them in the oven!