This twist on the traditional Hot Cross Bun is the ideal treat for you and your friends and family over the Easter break.
Makes: 9 buns
Prep: 3 hours
Ingredients
450g strong white bread flour
1/2 tsp salt
50g butter
7g sachet easy-blend dried yeast
2 tsp ground mixed spice
50g golden caster sugar
Zest one lemon
275ml milk (and extra to glaze)
2 beaten eggs
200g mixed dried fruits and halved cherries
Method
- Put all dough ingredients, except the dried fruit, in the breadmaker, following the order in your manual. Set to dough programme.
- Once the dough is ready, turn it out onto a lightly floured surface and punch down to deflate.
- Pat into a large flat circle, tip the fruit in the centre and enclose with the dough.
- Knead the fruit in, cutting through the mixture with a sharp knife, then re-knead a few times to distribute the fruit evenly.
- Cut out nine 14cm squares of baking parchment and have ready a 12-hole muffin tin. Cut the dough into 9 even-sized pieces and roll each into a smooth ball. Push a square of the parchment into a tin hole and drop in a ball of dough. Repeat with the rest.
- Cover the tin loosely with lightly-oiled cling film and leave in a warm place for 30-45 minutes or until doubled in size. Preheat oven to fan 180C/ conventional 200C/gas 6.
- For the crosses, blend the flour to a smooth paste with 5-6 tsp of cold water. Spoon into a small plastic food bag and cut a small hole off one corner or use a piping bag. Pipe crosses on the buns.
- Bake for 15 minutes or until golden. Lift onto a cooling rack. Brush with a little golden syrup while warm.
For more great recipes, visit the BBC Good Food website.