Alison Holst Hot Cross Buns

I hope Alison doesn't mind me sharing this recipe with you.  It's an old one but it came out the best in my Hot Cross Bun Review so I felt I had to share it.  To not share it would be just teasing you.  Remember this recipe is NOT gluten free.  If you want a gluten free hot cross bun see my recipe here.

Ingredients:

• 1/2 cup each warm milk and water
• 1/2 cup brown sugar
• 4 tsp active dried yeast (eg Surebake)
• 75g barely melted butter
• 1 large egg
• 1 tsp salt
• 4 cups flour
• 1 tbsp each mixed spice and cinnamon
• 1 tsp each ground cloves and vanilla
• 1 cup mixed fruit or currents

Crosses:

• 60g softened butter
• 1 cup flour
• 3 tbsp cold water (approximately)

Glaze:

• 1 tbsp golden syrup
• 1 tbsp honey
• 1 tbsp water

Method:

Measure all the ingredients into a 750g capacity breadmaker in the above order.  Set to the DOUGH cycle.  Add the fruit after 15 minutes or when the machine beeps (if your model has this feature).

When the dough is done, divide the dough evenly into four pieces then each of these into four or five.  Shape each piece into a round ball and arrange on a greased baking tray.  Cover with cling film and leave in a warm place until doubled in size.

To make the crosses rub the butter into the flour then add enough water to make a stiff dough.  Roll very thin then cut into strips.  Brush with a beaten egg and place carefully on the risen buns egg side down.

Bake at 225 degrees celsius for 10-12 minutes or until lightly browned.  Glaze.