One a penny, two a penny

"Hot Cross Buns, Hot Cross Buns - one a penny, two a penny, Hot Cross Buns"

The history of Hot Cross buns is shrouded in general, indeed it is a mystery.

Some think the buns go back to Roman times, others believe that a monk scratched a cross on a bun, in truth - no one really knows, but one thing that is for sure is that Tim Biltons recipe is an absolute winner for the long Easter weekend.

Hot Cross Buns

200ml Milk
1tsp Cinammon or Mixed Spice
55g Butter
455g Strong bread flour
55g Caster sugar
7g Packet of Dried Yeast
85g Sultanas
25g Mixed Peel or grated orange and lemon zest
30g Stem Ginger
1 Egg
Pinch Nutmeg
Pinch Salt

Honey - for the glaze, along with a little hot water

Warm the milk, butter and nutmeg.
In a large bowl, place the strong bread flour, cinammon, salt and sugar, mix lightly.
Mix the egg and yeast together, add to the flour mix.
Pour in the milk and melted butter.
Mix with a knife or spoon to start bringing the dough together.
When the dough starts to come together, use your hand to knead.
Place the dough onto the worktop and knead for 10 minutes.
Put the dough back into the bowl and allow to prove for 1 hour.
Remove from the bowl (the dough should have doubled in size) and place onto the worktop, knock out the air and add sultanas, peel and ginger, mix together by kneading.
Divide into 6 or 12 balls and place onto a baking sheet, cover with a cloth and allow to rest for 30 minutes.
Heat oven to 180c.
In a small bowl, place 2tbsp of flour and then mix with a little cold water to make dough for the top of the buns.
Pipe onto the buns and then place into the oven for about 20 minutes, until the buns have risen and are golden brown.

Place onto a cooling rack and brush over with the honey glaze.