Val Stones’ Hot Cross Buns

METHOD

Method

The night before soak the dried fruit in the zest and juice of the orange to plump up the
fruit.

1. Place the bread mix, spice, egg, melted butter into a food mixer or large mixing bowl and mix together, gradually add the milk mixture to form a soft but not sticky dough you may not need all the liquid mix for 5 minutes to form a ball of dough.
2. Place the dough on a floured surface and leave for 5 minutes.
3. Add the dried fruits to the dough , then knead and stretch for 2 minutes and rest for 5 minutes.
4. Shape the dough into 10 equal pieces and form them into balls and place on a baking sheet, cover with loose cling film and leave to rise in a warm place for 40 minutes to 1 hour.
5. Whilst the buns are proving make the cross paste and the glaze. Place the flour and cornflour in a small bowl add a little water and stir until the mixture is the consistency of thick cream and place in the piping bag. In a bowl beat the egg white and sugar until the sugar is dissolved.
   Pre- heat the oven to 230C(450F)or 210C fan assisted (410F) or gas mark 8
6. When the buns are doubled in size pipe a cross on each bun and place in the oven and bake for 12-15 minutes , check after 12 minutes, the base should be brown and sound hollow of tape. Whilst still warm brush each bun twice with the glaze. Allow them cool on a cooling rack. The buns can be eaten whilst warm, they are best eaten on the same day but are delicious toasted the next day. The buns can be frozen for up to 1 month.