Hot Cross Buns

These buns are one of the first things I buy everytime I am in England. There's nothing like a toasted bun with butter and a cup of hot tea. Well, hot tea or coffee or hot chocolate or whatever hot beverage you like. I came across this recipe in Donna Hay's Modern Classics 2. I always admired the recipe but skipped over it because I couldn't find candied mixed peel or mixed spice. Yesterday I decided I would make them anyways, eliminating the peel and substituting the mixed spice with allspice.

Despite my fear of yeast, these buns actually rose as I was told they would and turned out quite delicious. I must admit I forgot to add the raisins until after I had left the dough to rise for five minutes so there aren't as many as there should be. I also feel that the flavor of the recipe would be enhanced with a little bit of salt, or just make sure to enjoy the buns with salted butter.

Hot Cross Buns 1 tbsp active dry yeast 1/2 cup granulated sugar 1 1/2 cups lukewarm milk 4 1/4 cup all-purpose flour 2 tsp allspice 2 tsp cinnamon 1 1/2 oz butter, melted 1 egg a good handful or two of raisins 1/2 cup all-purpose flour, extra 1/3 cup water

Glaze 1/2 cup sugar 1/4 up water 2 tsp powdered gelatine 1 tbsp water, extra

1. To activate the yeast combine it with 2 tsp of the sugar and all of the milk and set aside for 5 minutes or until frothy.
   
2. Add the flour, allspice, cinnamon, butter, egg, raisins, and remaining sugar to the frothy yeast mixture. Combine until a sticky dough forms.
   
3. On a lightyly floured surface, knead the dough until elastic (approx. 10 min). Place in an oiled bowl, cover with a dish towel and let rise until doubled in size (approx. 1 hr).
   
4. Divide the dough into 12 balls and place in a 9in square cake tin lined with parchment paper. Set aside and let rise (approx. 30 min).
   
5. Combine the extra flour and water, place in a plastic sandwich bag, cut the tip off the bag and pipe crosses on the buns. Bake for 35 minutes or until browned.
   
6. During baking combine the sugar and water in a small saucepan over low heat. Cook until dissolved. Combine gelatine and 1 tbsp water and then add to sugar water. Cook for 1 minute. Brush over buns.

**Note: the glaze from this recipe can also be used on fruit tarts.