Serves
Prep time : 2 hours
Cook time : 20 minutes
450g strong white bread flour
1/2 teaspoon salt
1 1/2 teaspoons mixed spice
1/2 teaspoon cinnamon
50g butter
50g caster sugar
1 1/2 teaspoon easy-blend dried yeast
210ml tepid milk
1 free-range egg
100g mixed dried fruit
25g cut mixed citrus peel
50g plain flour (for the crosses)
1 free-range egg (for the crosses)
30ml milk (for the glaze)
25g caster sugar (for the glaze)
These delicious buns, like a traditional Easter Hot Cross Buns are made in a brioche style. Karen Burns-Booth's adaptation of the popular bun to have a soupcon of French flair, is utterly scrumptious and surprisingly easy to make.
Note: If you have a bread machine, you can start the dough in the machine up to the second proving stage. Add dried fruit 5 minutes before the end of kneading or when your bread machine beeps.