Cookbook:Hot Cross Bun

Hot cross buns are a popular and tasty yeasted pastry traditionally served before Easter.

Buns

 * 1 cup (240 ml) milk
 * 4 teaspoons (20 mL) water
 * 1 cake fresh yeast
 * 3 cups (720 ml) all-purpose flour
 * ⅓ cup (80 ml) granulated sugar
 * 1 teaspoon (5 ml) salt
 * ¼ teaspoon (1.25 ml) cinnamon
 * ¼ teaspoon (1.25 ml) ground nutmeg
 * 1 egg beaten
 * ¼ cup (60 ml) melted butter
 * 1 cup (240 ml) currants

Glaze

 * 2 tbsp plain flour
 * Vegetable oil
 * 1 tbsp golden syrup

Buns

 * 1) Heat milk and water to lukewarm.
 * 2) Crumble yeast. Mix with ½ cup (120 ml) flour. Stir in tepid milk/water and mix well.
 * 3) Cover and set aside in warm place until yeast is active and frothing, about 10–15 minutes.
 * 4) Mix remaining flour, sugar, salt, cinnamon and nutmeg.
 * 5) Stir egg and butter into the yeast mix, add the flour mixture and fruit. Mix well.
 * 6) Put dough onto a floured surface and knead. Return to bowl, and let rise until double in bulk, about 1 hour.
 * 7) Turn onto a floured surface and knead again.
 * 8) Preheat oven to 375°F (190°C).
 * 9) Divide dough into twelve pieces and shape into buns. Mark a deep cross on the top of each bun.
 * 10) Arrange on a baking tray, cover with tea towel, and let rise for 30 minutes. Bake in preheated 375°F (190°C) oven for 15 minutes or until golden brown.

Glaze

 * 1) Mix together flour, vegetable oil and golden syrup.
 * 2) Remove buns from tray and glaze.