Categories: April

Ingredients

• 50g unsalted butter, melted, plus extra for greasing
• 200ml milk, warmed
• 50g light muscovado sugar, plus 1 tsp extra
• 400g strong white flour, plus extra for dusting
• 7g dried yeast
• 1 tsp salt
• 2 tsp ground mixed spice
• 1/2 tsp grated fresh nutmeg
• 175g mixed dried fruits
• 2 medium eggs, beaten
• 2 tbsp plain flour
• 3 tbsp golden syrup

Directions

1. Cut out 12 × 14cm squares of baking paper. Lightly grease a 12-hole muffin tin and press a piece of paper into each.
2. Mix the warm milk with the extra teaspoon muscovado sugar, 100g strong flour and all the yeast and stir until smooth. Set aside for about 15 minutes until frothy.
3. Sift the remaining flour, the salt and the spices into a large bowl. Stir in the remaining 50g sugar and dried fruits, then add the yeast mixture, melted butter and eggs. Stir until combined to a dough. Add a little extra flour if the dough seems sticky.

4. Tip the dough out onto a lightly floured surface and divide evenly into 12. Use one hand to knead the edges of each piece of dough into the centre, and the other to keep turning the dough as you knead. When all the dough balls are smooth, turn each one over so the rounded side is on top. Place your hand over each dough ball like a claw and rotate round and round until you have a perfectly round shape on the bottom. Drop into the muffin holes, lightly cover with a clean tea towel and leave in a warm place for about 45 minutes, or until well risen.

5. Meanwhile, preheat the oven to 180˚C/fan 160˚C/gas 4. For the crosses, mix the plain flour with a little cold water to form a smooth, fairly stiff paste. Place in a clean freezer food bag and snip off one corner and pipe crosses onto each bun. Bake in the oven for 25 minutes, or until golden on top. Brush the hot cross buns with golden syrup while still warm. Serve warm or split and toasted with chilled butter.

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