Hot cross buns are a firm favorite for Easter. Don't buy those offered in the stores when you can make your own. They taste a whole lot better anyway!Hot cross buns are not quick to make, but well worth the effort!1 lb flour1/2 teaspoon salt1 teaspoon mixed spice1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg or mace3 tablespoons butter3 teaspoons dried yeast1/4 - 1/2 pint milk, warmed1 egg, lightly beaten2 tablespoons sugar2 tablespoons sultanas, currants or seedless raisinsa little candied peelHeat the oven to 400 degrees F. Sift the flour, spices and salt in a warmed bowl and rub in the butter. In another bowl add the warmed milk, dissolve the sugar in the milk and then sprinkle the yeast over that with another sprinkling of extra flour. Cover with a plate and leave to act. Make a well in the center of the flour and pour in the warm milk, yeast and a lightly beaten egg.Mix the ingredients together to form a dough and knead for 5 minutes. Put in a cleaned, greased bowl, cover and leave in a warm place until double in size. When doubled knock down and add the fruit and candied peel. Divide the dough into 12 buns and place on a greased baking sheet and leave to prove.Make the cross mixture:1 1/3 cups icing or confectioner's sugar1 1/2 teaspoons finely chopped lemon zest1/2 teaspoon lemon juice1 - 2 tablespoons milkJust before placing buns in the oven, slash crosses on them with the back-end of a blunt knife. Dribble the cross mixture in the slashes you have made, using a teaspoon. Place buns in oven for 15 - 20 minutes until well browned and they sound hollow when tapped underneath. While they are cooking, make the sugar glaze of equal parts sugar and water. Brush the buns with this as soon as they come out of the oven. Happy Easter!
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