Classic hot cross buns
MAKES 12 PREP 30 mins plus 3 hrs proving COOK 25 mins MORE EFFORT V
250ml whole milk
50g unsalted butter, cut into cubes
500g strong white bread flour, plus
140g for the crosses and
extra for dusting
½ tsp ground cinnamon
85g golden caster sugar
7g sachet fast-action dried yeast
2 eggs, beaten vegetable or sunflower oil, for the bowl
100g mixed dried fruit
50g mixed citrus peel
2 tbsp apricot jam
1. Warm the milk in a small saucepan over alow heat until steaming. Remove from the heat, add the butter and swirl the pan until the butter has melted and the milk has cooled slightly.
2. Mix the 500g flour, the cinnamon, sugar, yeast and 1 tsp salt together ina large bowl. Pour in the warm milk mixture and half the beaten egg, and combine with a wooden spoon until the mixture starts to clump together. Tip out onto a floured work surface and knead until smooth and elastic, about 10 mins the dough should bounce back when pressed with a finger. Transfer to an oiled bowl, cover with a tea towel and leave to prove in a warm place for about 2 hrs, or until doubled in size.
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