Hot Cross Buns

Directions

1Mix the yeast into the warm water and leave to stand for 10 minutes in a

2warm place to activate. I found on top of our gas heater worked very well,

3but obviously a hot water cupboard or similar would be ideal.

4To the yeast mix add the 3tbsp sugar, 3 tbsp oil, eggs, cider vinegar and 1

5cup of the bread mix. Using an electric mixer, blend these on low power for

6about 30 seconds then change to medium and mix for another two minutes.

7Add the remaining flour, mixed spice and fruit and mix well with a spoon

8(too thick for an electric mixer to cope with!) Cover loosely with gladwrap

9or a teatowel and stand in a warm place until doubled in size (about 40 to

1050 minutes).

11Stir down by beating with a spoon for about 20 to 30 stirs. Place in oiled

12muffin tins (it will neatly make two trays - ie 24 - of standard muffin

13sized buns). Do not fill more than about half full. Again place in a warm

14spot to roughly double in size. This is quite quick because of the small

15size of the individual buns and will probably only take 15 to 20 minutes.

16You don't need to bother trying to cover them this time round - fortunately,

17because it's nearly impossible anyway!

18Bake at 190 to 200C (fan bake if possible) until lightly browned. Brush the

19tops lightly with melted butter when you remove them from the oven. Allow a

20few minutes to cool in the tin then remove to a wire rack to cool further.

21Eat warm if possible, and freeze the rest. They thaw beautifully in the

22microwave (about 30 seconds on high in a Sharp 1200W microwave) and also

23toast very nicely.

24Hope this behaves well for you. I am still fiddling with the precise amount

25of liquid - they worked well with the quantity given but tended to be flat

26on top. I find the texture good, but some people might prefer a slightly

27less wet mix so that they rise more in the middle.