Hot Cross Buns

Recipe By :Ruth Isabel Ross

450 grams strong white (bread) flour -- (1 lb/4 cups)
1 tsp salt -- (1-1/4 US tsp)
1 tsp mixed spice -- (1-1/4 US tsp)
50 grams butter -- (2 oz/1/2 stick)
50 grams currants -- (2 oz/1/2 cup) or sultanas* see note
25 grams fresh yeast -- (1 oz/2 US Tbsp)
50 grams sugar -- (2 oz/2 US Tbsp)
280 ml milk -- (1/2 pint/1-1/4 cups)

Mix the flour, salt and mixed spice in a warmed bowl. Rub in the butter
and add the dried fruit. Warm the yeast, sugar and milk. Keep at blood
heat for 10 minutes, then mix with flour mixture to form a dough. Knead
for 10 minutes or until dough is flexible. Put it back in bowl. Cover with
a clean, damp cloth until it doubles its size - about 1 hour. Put onto a
floured board and knead lightly. Divide into bun shapes, tucking sides
under to avoid spreading. Flatten, then mark deeply on the top with a
cross. Leave in a warm place for 20 minutes. Bake at 200 C/400 F/gas 6 for
20 minutes. Brush over with a sugar-water glaze while still warm.

Description: "Children love these buns traditionally made for them on Good
Friday." Source: "The Little Irish Baking Book"


Per Serving (excluding unknown items): 871 Calories; 50g Fat (50.2%
calories
from fat); 12g Protein; 100g Carbohydrate; 3g Dietary Fiber; 149mg
Cholesterol; 2691mg Sodium. Exchanges: 2 1/2 Fruit; 1 Non-Fat Milk; 10
Fat;
3 1/2 Other Carbohydrates.

NOTES : *Sultanas are dried green grapes and are usually larger and
juicier
than raisins.

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