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Hot Cross Buns ABM recipe

3 1/2 cups bread flour
generous tsp salt
2 oz sugar
1 tsp mixed spice
1/2 tsp cinnamon
1/2 tsp nutmeg
2 oz (50g) margarine or butter
1 1/2 cups liquid ( made up of one egg and topped up with water)
4 oz currants
2 oz mixed candied peel
2 sachets or about 4 generous tsp of rapid rise dried yeast

Extra sugar for glaze
Extra flour for crosses
Extra water for both

Make dough as usual in machine, adding fruit at the beep if it has
one, or failing that, knead it in by hand after dough has finished
its cycle.

Shape into about 14 balls and put on a greased tray to rise until
almost double in bulk. After rising it is time for the crosses.
Mix 2 tablespoons of flour with the same amount of water and make
a smooth paste.Dribble it from a teaspoon to make crosses on each
bun. Bake at 200c or there abouts for approx 15 min. The top of
the buns will brown, leaving the crosses pale. If liked, glaze
AFTER baking with a mix of equal amounts of water and sugar heated
until dissolved. This makes them shiny. Serve fresh split and
buttered or split and toasted and buttered.


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