HAPPY EASTER!Makes 15 bunsPreparation 30 minutes, plus risingCooking time 15–18 minutes, plus cooling

100ml (31/2 fl oz) warm milk, plus extra to glaze15g (1/2oz) fresh yeast or 7g sachet (2 tsp)

dried yeast50g (2oz) golden caster sugar, plus extra

to glaze350g (12oz) strong plain white flour, sifted,

plus extra to dustpinch of saltpinch of ground cinnamonpinch of freshly grated nutmeg25g (1oz) chopped mixed candied peel125g (4oz) mixed raisins, sultanas and currants25g (1oz) butter, melted and cooled until tepid1 medium egg, beatenvegetable oil to grease

1 Mix the warm milk with an equal quantity ofwarm water. Put the yeast into a small bowlwith 1 tbsp of the warm liquid and 1 tsp sugar,and set aside for 5 minutes.2 Put 225g (8oz) flour and the salt into a largebowl, make a well in the centre and pour in theyeast mixture. Cover with a clean teatowel andleave in a warm place for 20 minutes until frothy.3 Mix the remaining flour and sugar togetherwith the spices, peel and dried fruit. Add to theyeast mixture with the melted butter and egg.Mix thoroughly to form a soft dough, adding alittle more liquid if needed. Put the dough intoa lightly oiled bowl, cover and leave to rise in awarm place for 1–11/2 hours or until doubledin size.

4 Knock back the dough and knead lightly ona lightly floured surface for 1–2 minutes. Dividethe dough into 15 equal-sized pieces and shapeinto buns. Put well apart on a large oiled bakingsheet. Make a deep cross on the top of eachone with a sharp knife, then cover with ateatowel and leave in a warm place for 30minutes or until doubled in size.5 Preheat the oven to 220°C (200°C fanoven) mark 7. Brush the buns with milk andsprinkle with sugar, then bake for 15–18 minutesuntil they sound hollow when tapped underneath.Transfer to a wire rack and leave to cool.Serve warm.

COLLINS & BROWN

From the forthcoming Good Houskeeping Cookery Book • ISBN 9781843405924 • £30 • September 2011

with love from

HOT CROSS BUNS