Hot Cross Buns
For the cross paste
For the buns
Currants or sultanas
Gilchesters organic unbleached white flour
First make the cross paste. Sift the flour into a bowl and then add the water gradually mixing until you get a pipe-able consistency. Set aside until required.
To make the buns, put the mixed spice, mixed peel and currants or sultanas into a bowl and set aside. Tip the milk and 1 egg into a mixer with the dough hook attached. Add the butter flour and sugar, yeast and salt, mix at a slow speed for 5 minutes until the mixture forms a dough. Increase the speed to meduim for 6-8 minutes, or until the dough comes cleanly away from the sides of the bowl. Add the spice and fruit mix on a slow speed and mix for 1-2 minutes.
Turn the dough out onto a worktop and form it into a ball. Put it back in the mixing bowl, cover with a clean cloth and leave it to rest in a draught free place for an hour.
When the dough has risen and nearly doubled in size, carefully tip it out onto your work surface and divide into satsuma size balls. Roll each piece onto a buttered baking tray, close to each other.
Make an egg wash by beating the remaining eggs with a pinch of salt. Brush each bun with a little egg wash and place in a warm place for about 1 1/2 hours, until risen.
Pre-heat your oven to 200C. Brush your buns again with egg wash and pipe a cross on each one using the cross paste. Bake in the oven for 18-20 mins. Remove from the oven and place on a wire rack to cool.