Hot cross buns classici

Ingredienti

• 500 gm plain flour
• 1 tsp (about 1 sachet) dried yeast
• 50 gm brown sugar
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/2 nutmeg, finely grated
• 350 ml lukewarm milk
• 2 tbsp vegetable oil
• 50 gm currants
• 30 gm mixed peel
• Softened butter, to serve
• Flour paste
• 40 gm plain flour
• Glaze
• 55 gm (1⁄4 cup) caster sugar

Preparazione

1. 1

   1.: Combine flour, yeast, sugar, spices and a large pinch of salt in a large bowl. Add milk and vegetable oil and mix to a smooth dough (it will be a little sticky). Mix in the currants and mixed peel, place dough in a lightly oiled bowl, cover bowl with a damp tea towel and leave to prove until doubled in size (11⁄2-2 hours)

2. 2

   2.: Preheat oven to 190°C and line a 22cm-square cake tin with baking paper. Knock back dough and, with lightly floured hands, divide it into 9 even pieces. Roll each under your hand in a circular motion until smooth and round (you may need to dust them lightly with a little flour to prevent sticking), then arrange evenly in the tin and leave to prove until doubled in size (30 minutes).

3. 3

   3.: For flour paste, mix flour and 50ml water to a thick paste that will hold its shape when piped – add a little more flour or water if necessary. Transfer to a small plastic bag, snip off a corner and pipe crosses on the buns. Bake until golden and cooked through (20-22 minutes). Cool in tin for 10 minutes, then turn out and cool on a wire rack.

4. 4

   4.: For glaze, mix sugar with 50ml boiling water in a bowl, stirring until dissolved. While buns are still hot, brush with glaze, then leave to cool until just warm or room temperature. Serve with butter. Hot cross buns will keep for 2 days in an airtight container.