Hot cross buns

Method

1. Dissolve half a teaspoon or so of the sugar into the water and milk. Add the yeast, stir to combine and leave to activate for 5 minutes. Meanwhile, sift the flour, salt and spice into a bowl, add the currants, mixed peel and three-quarters of the remaining sugar and stir to combine.

   Time: 5 minutes.

2. When the yeast is ready, make a well in the flour mixture and pour it all in along with the beaten egg and melted butter. Mix well to incorporate all the flour, then turn it out onto a floured board and knead for about 5 minutes until it becomes elastic. Return to the bowl, cover and leave to rise in a warm place for about an hour. Grease a baking sheet.

   Time: 70 minutes.

3. When the dough has doubled in size, turn it out again onto a board, knock it back and knead for a couple of minutes more. Then divide into 6, form into rounds, flatten and place on the baking sheet leaving room to expand. Cut deep crosses into each bun with a sharp knife. Leave to prove in a bag for 25 minutes. Pre-heat the oven to 200°C Fan.

   Time: 30 minutes.

4. Bake the buns in the oven for 10 minutes. Turn the baking sheet at half time if they are not cooking evenly. Meanwhile, combine the remaining quarter of sugar with the same quantity of water in a small pan and heat to dissolve to a syrup.

   Time: 10 minutes.

5. Remove the buns from the oven and brush the sugar glaze over them immediately. Once glazed, remove them from the baking sheet to a cooling rack. Eat warm or cold.

   Time: 5 minutes.