Hot Cross Buns

INGREDIENTS

Buns:
150ml warm milk
35g caster sugar
1 (7g) sachets dried active dried yeast
300g plain flour
½ tsp salt
1 tsp Supreme Cinnamon Powder
½ tsp allspice powder
½ tsp Supreme Nutmeg Powder
30g butter
120g Supreme Golden Sultans
1 eggs, whisked

Crosses and Glaze:
30g plain flour
30ml water
2 tablespoons apricot jam, warmed

METHOD

Buns:
Add the milk and butter to a small pan and place over a low heat until butter has melted or until slightly warm, add yeast then set aside. In a large bowl sift together the flour, salt, cinnamon, allspice and nutmeg. Add sugar, raisins, eggs, and yeast mixture then mix until all are combined and bring together into a dough. On a lightly floured surface knead the dough for about 5 minutes until smooth and elastic. Transfer dough to a large lightly oiled bowl then cover with cling film and leave in a warm place for 45 minutes to prove or until the dough has doubled in size. Remove the risen dough from the bowl and knock it back with your fist. Slightly knead then divide into 6 buns. Preheat the oven to 200°c/Gas 6. Grease a deep cake tin. Place the buns neatly in rows into the prepared baking tin; cover with cling film then leave in a warm place to rise for 15 minutes.

Crosses and Glaze:
Whisk together the flour and water to form a smooth paste. Transfer to a piping bag, then carefully pipe a cross onto the top of each bun. Bake in the preheated oven for 10 minutes, then reduce the temperature to 180°c/Gas 4 and bake for a further 15 minutes until risen and golden. Straight after removing the buns from the oven brush with the warmed apricot jam.