Hot Cross Buns

So, upon the request of Maggie, I am adding this recipe to my blog.

Every Easter my mum could bake these Hot Cross Buns for our family. I always loved them and so did everyone else. Hopefully you can enjoy them on Good Friday or Easter as well...

They turned out pretty well for me, unfortunately I don't have a camera so I can't take any sweet pictures of them. But hopefully Mags can attest to how awesome they were except that they were a little burned.

Direct from my Mum:

HOT CROSS BUNS
INGREDIENTS
3 ½ cups white bread flour
1 package dried yeast (or 1 tblspn)
1 teaspn sugar (for yeast)
½ cup water, ½ cup milk (at room temperature)
1 teaspn salt
½ teaspn English mixed spice (replace with ¼ teaspn allspice)
½ teaspn cinnamon
½ teaspn nutmeg
½ cup sugar
2 oz (1/2 stick) butter, melted and cooled but not firm.
1 egg, beaten
Optional: 4 oz currants (about ½ cup), 1-2 oz mixed peel (about ¼ cup)
For the glaze: 4 tblspns milk and water, 1/3 cup sugar

Prepare the baking sheet: grease and flour.
Warm the water to blood heat, dissolve the teaspn sugar and stir in the yeast. Set aside until frothy (about 10 mins). Sift the flour, salt and spices together, stir in the sugar. Mix the butter, egg, milk, yeast mixture, then add to the dry ingredients (and fruit if used). Mix all together and knead well (about 10 minutes). Leave in bowl (cover with cling wrap) to rise until doubled in size.
Turn out onto floured surface, knead lightly, then divide into 12 pieces and shape. Arrange on the baking sheet, flatten the tops with the palm of your hand. Leave to rise again (about 20-30 mins). Preheat the oven to 375. Just before putting them in the oven slash the tops with a sharp knife to make the cross marks (just cutting the surface of the dough). Bake for 15-20 mins.
While baking, prepare the glaze: dissolve the sugar in the hot milk/water mixture. Brush the hot buns with the glaze, then leave to cool.

I actually accidentally flattened them with my hand after they rose for 20 minutes, which was a bad idea. Leave them after they rise. A sharp knife is kind of necessary for the slashes.

The glaze didn't really work for me, maybe reduce the amount of water and add more sugar? Who knows.