Hot Cross Buns Recipe

Method

1. Grease and line a high sided baking tray with greaseproof paper.
2. Weigh all the dough ingredients into a big mixing bowl.
3. Stir together with a firm hand and wooden spoon.
4. Once the dough has come together turn onto a flat surface and knead for 15 minutes, until your dough is smooth and vital.
5. Gently work in the fruit and zest.
6. Nestle your well worked dough back into the big mixing bowl, cover and rest in a warm place until it has doubled in size, or for 30 minutes, whichever is first.
7. After this, cut the dough in half, then divide and divide again until you have 16 equalish pieces.
8. In the palm of your hand, firmly round the pieces so they stand pert on your baking tray, a fingers width between them.
9. Again, cover the tin and leave in a toasty place until your buns have doubled in size: 30, 40, 50 minutes.
10. Heat your oven to 210°C.
11. Whisk together the piping mix ingredients in a jug, ensuring there are no lumps, and pour into a piping bag.
12. Cross the buns by piping a lattice of the piping mix across the length and width of the tin.
13. Bake the buns. The very moment they have golden tops and bottoms whip them out and brush with the bun wash. Around 12-15 minutes.
14. Serving suggestions: Eat while still warm from the oven, smothered in butter and, if you please, jam.