Hot cross buns

In celebrating Easter, I thought I'd make a batch of hot cross buns. Not too bad I might add. These were too good not to share and were gobbled up in a day. Think my French neighbours were only too happy to take a few off my hands as they could smell these baking from the hallway.

Hot cross buns
Makes
12 med size or 18 small ones which was the case for me.

Ingredients
Bun mix
4 cups plain flour
2 x 7g sachets dried yeast
1/4 cup caster sugar
1 1/2 teaspoons mixed spice (I used a mix of cloves, cinnamon & nutmeg)
pinch of salt
1 1/2 cups currants
40g butter
300ml milk
2 eggs, lightly beaten

Flour paste 1/2 cup plain flour
4 to 5 tablespoons water

Glaze
1/3 cup water
2 tablespoons caster sugar

Method
Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl.

Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm.

Add warm milk mixture and eggs to currant mixture.

Use a flat-bladed knife to mix until dough almost comes together.

Use clean hands to finish mixing to form a soft dough.

Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth.

Place into a lightly oiled bowl. Cover with plastic wrap.

Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.

Line a large baking tray with non-stick baking paper. Punch dough down to its original size.

Knead on a lightly floured surface until smooth. Divide into 12 even portions.

Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap.

Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C.

Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.

Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.

These came out a treat as you can see. Wishing you all a Happy Easter!

Notes
These buns are best eaten on the day they are made. Otherwise, freeze for up to 7 days. To defrost in microwave, place 1 hot cross bun onto a sheet of paper towel. Heat, uncovered, for 45 to 50 seconds on MEDIUM-LOW (DEFROST) (30%) power. Stand for 1 minute.