Bermudan Hot Cross Buns

Ingredients:

2 packets active, dried, yeast
120ml scalded milk, cooled to lukewarm
2 tbsp sugar
450g (about), flour (you may need more)
150g flour
1/2 tsp salt
1 tsp ground cinnamon
2 eggs, beaten
35g butter, softened
100g currants or raisins
2 tbsp egg whisked with 2 tbsp water, to glaze

Method:

Scatter the yeast and sugar on top of the milk and set aside for 10 minutes before stirring to dissolve the yeast then cover and set aside in a warm place for 10 minutes more to allow the yeast to activate.

In the meantime, combine the flour, salt, currants and spices in a large bowl. When the yeast is ready form a well in the centre of the flour mix and add the yeast mixture and eggs. Mix until you have a soft dough then add the butter a little time, beating well to combine after each addition.

Now stir-in enough of the remaining flour so that you have a dough that's firm enough to handle. Turn onto a lightly-floured work surface and knead lightly for about 10 minutes, until smooth and elastic. Turn the dough into a lightly-greased bowl, cover with a clean cloth and set aside in a warm place to rise for about 90 minutes, or until doubled in volume.

Lightly knock the dough back then shape into small balls about 12mm in diameter. Place these on a lightly-greased baking tray (keep some of the dough aside for later). Set the baking tray aside for at least 60 minutes to allow the dough to raise. When the dough balls have doubled in volume use a very sharp knife to cut a cross about 8mm deep in the tops of the buns. Shape the dough you kept aside into a rope about 6cm in diameter. Use this to fill the cross cut in the tops of the buns.

Brush each bun lightly with the egg and water glaze then place in an oven pre-heated to 220°C and bake for about 15 minutes, or until well risen and golden. Serve warm.

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