Cranberry Hot Cross Buns

Ingredients

• 2 oz/50 g caster sugar (plus 1 level teaspoon to ‘feed’ the yeast)
• 1 tbsp dried yeast
• 1 lb/450 g plain flour
• Pinch of salt
• Pinch of ground mixed spice
• 2 oz/50 g currants
• 2 oz/50 g cut mixed peel
• 2 oz/50g Craisins (sweetened dried cranberries)
• 1½ fl oz/40 ml warmed milk
• 1 egg, beaten
• 2 oz/50 g butter, melted
• For the glaze:
• 2 tbsp granulated sugar

Method

1. Stir a teaspoon of caster sugar into 5 fl oz/150 ml of hand-hot water, then sprinkle in the dried yeast. Leave until a frothy head forms.
2. In the meantime, sift the flour, salt and mixed spice into a bowl, add the remaining caster sugar, the currants, mixed peel and Craisins. Make a well in the centre and pour in the yeast mixture, the warm milk, beaten egg and melted butter. Mix to a dough (adding a touch more milk if needed).
3. Knead the dough until it feels smooth, and leave it to rise in a warm place (it will take about an hour to double in size). Then knead the dough again, until it returns to its original size.
4. Divide the mixture into 12 rounds and place on a greased baking sheet – leaving plenty of room on the tray for the buns to expand. Make a deep cross on each bun with a sharp knife. Leave them to rise again for about half an hour. Meanwhile pre-heat the oven to gas mark 7, 425°F, 220°C.
5. Bake the buns for 15 minutes. While they're cooking, melt the sugar and 2 tablespoons of water for the glaze over a gentle heat and brush the buns as soon as they come out of the oven.