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Hot Cross Buns
Makes 18 buns

500gr flour
1 sachet (10gr) instant yeast
1ml salt
90gr sugar
10ml cinnamon
8ml ground nutmeg
5ml mixed spice
3ml ground cloves
30gr chopped candied peel
65gr currants
60gr seedless raisins
150ml warm milk
150ml warm milk
90gr melted butter
2 eggs
sugar and milk for glazing

15ml flour
5ml margarine
water to make a thin dough to pipe onto buns before baking

Sift together the flour, salt and spices. Add the yeast and mix
well. Stir in the sugar and fruit. Melt the Butter and beat the
eggs and add to the dry ingredients together with the milk and
water. Mix to a soft dough, cover and allow to rise in a warm place
until double in size, about 2 hours.

Flour the hands and shape small portions of dough, slightly bigger
than an egg, into round buns. place slightly apart on a well greased
and floured baking pan and allow to prove in a warm place for
20-30 minutes. Place the dough for the crosses into a piping bag
and pipe crosses on the buns by running the dough in a continues
line, in each direction, without lifting between each bun.

Bake at 200C for 15-20 minutes, until golden brown. Just before
they are to come out glaze them with a strong mixture of milk and
sugar and return to oven for 2 minutes. Cool on a rack


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