Breads Yeast: Hot Cross Buns 10 by Recipe Cottage

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	Hot Cross Buns 10

		HOT CROSS BUNS Yield: 16-18 buns 1/2 cup warm milk 1/2 cup water 1/2 cup brown sugar 4 teaspoons active dried yeast 75g/3oz butter, barely melted 1 large egg 1 teaspoon salt 4 cups high grade/bread flour 1 Tablespoon pumpkin pie spice 1 Tablespoon cinnamon 1 teaspoon ground cloves 1 teaspoon vanilla 1 cup mixed fruit or currants Bread machine instructions: Carefully measure all the ingredients into a 750g/1.5 pound capacity bread machine in the order specified by the manufacturer. Set to the dough cycle and start. (Add the mixed fruit at the beep if your machine does this.) When the cycle is complete shape and bake as described below. Handmade bread instructions: Measure the milk, water and one Tablespoon of the brown sugar into a large bowl. Warm or cool to body temperature then sprinkle in the yeast granules. Stir after 2 minutes to ensure the yeast has dissolved before adding 2 cups of the measured flour. Cover and leave in a warm place for about 30 minutes. In another bowl mix the melted butter and remaining brown sugar, then beat in the egg, salt, spices, vanilla and dried fruit. Add the risen yeast mixture and the remaining flour and mix to make a dough just firm enough to knead, adding a little extra flour if necessary. Knead with the dough hook of an electric mixer or by handon a lightly floured surface for 10 minutes or until the dough forms a soft ball and springs back when lightly pressed. Shaping and baking: Divide the dough evenly into four pieces then each of these into 4 or 5. Shape each piece into a round ball and arrange in sprayed or non-stick baking pansor in a rectangular roasting pan, leaving about 1cm/half an inch between them. Cover with plastic wrap and leave in a warm place until doubled in size. If you want to add pastry crosses rub 60g/2oz cold butter into 1 cup of high grade/bread flour then add about 3 Tablespoons of water to form a stiff dough. Roll very thinly then cut into strips. Brush with beaten egg and place carefully on the risen buns, egg side down. Bake at 225C/450F for 10-12 minutes or until lightly browned. Glaze immediately with a syrup made by bringing to the boil one Tablespoon each of water, golden syrup and honey.