HOT CROSS BUNS
WITH MIXED DRIED FRUIT AND CANDIED PEEL
Hot Cross Buns
12 oz plain flour
Good pinch salt
1 teaspoon mixed spice
½ oz fresh yeast
1 – 2 oz sugar
¼ pint tepid water, milk and water or milk (200 ml)
1 oz margarine
4 oz mixed dried fruit
2 oz candied peel
1 oz sugar
1 tablespoon water for glaze
1. Sieve the flour, salt and mixed spice together.
2. Add mixed dried fruit and candied peel.
3. Cream yeast with 1 teaspoon of the sugar.
4. Add tepid liquid and a sprinkling of flour. Put into a warm place for about 20 minutes.
5. Rub margarine into the sieved flour mixture with dried fruit and candied peel.
6. Add sugar.
7. Then work in yeast liquid and knead thoroughly.
8. Put into a warm place for about 1 hour, until doubled in size.
9. Form into round buns.
10. The cross should be marked before proving. Do this with the back of a knife or by cutting thin strips of pastry and arranging on the top.
11. Place on warmed, greased baking sheets and prove for 15 minutes.
12. Bake near the top of a very hot oven, 450° F, 230°C, Gas Mark 8, for 10 minutes.
13. If buns are to be eaten straight away dissolve the (1 oz) sugar in the tablespoon of water, and use to glaze the buns. If, as so often happens, they are to be reheated on Good Friday, glaze the buns after reheating.
Hot Cross Buns were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Cookies”. “827” “Hot Cross Buns”