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HAPPY EASTER! Makes 15 buns Preparation 30 minutes, plus rising Cooking time 15–18 minutes, plus cooling 100ml (3 1 /2 fl oz) warm milk, plus extra to glaze 15g ( 1 /2 oz) fresh yeast or 7g sachet (2 tsp) dried yeast 50g (2oz) golden caster sugar, plus extra to glaze 350g (12oz) strong plain white flour, sifted, plus extra to dust pinch of salt pinch of ground cinnamon pinch of freshly grated nutmeg 25g (1oz) chopped mixed candied peel 125g (4oz) mixed raisins, sultanas and currants 25g (1oz) butter, melted and cooled until tepid 1 medium egg, beaten vegetable oil to grease 1 Mix the warm milk with an equal quantity of warm water. Put the yeast into a small bowl with 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 large bowl, make a well in the centre and pour in the yeast mixture. Cover with a clean teatowel and leave in a warm place for 20 minutes until frothy. 3 Mix the remaining flour and sugar together with the spices, peel and dried fruit. Add to the yeast mixture with the melted butter and egg. Mix thoroughly to form a soft dough, adding a little more liquid if needed. Put the dough into a lightly oiled bowl, cover and leave to rise in a warm place for 1–1 1 /2 hours or until doubled in size. 4 Knock back the dough and knead lightly on a lightly floured surface for 1–2 minutes. Divide the dough into 15 equal-sized pieces and shape into buns. Put well apart on a large oiled baking sheet. Make a deep cross on the top of each one with a sharp knife, then cover with a teatowel and leave in a warm place for 30 minutes or until doubled in size. 5 Preheat the oven to 220°C (200°C fan oven) mark 7. Brush the buns with milk and sprinkle with sugar, then bake for 15–18 minutes until 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
