Hot cross buns

Name: Hot cross buns
Total time: 1 h
Yield: 15
Ingredients: 540 g flour; 1 package dry yeast; 1 tsp salt; 90 g caster sugar; 1 tsp ground cinnamon; 1 tsp ground ginger; 50 g butter; 300 ml milk; 1 egg; 100 g raisins; 100 g dried cranberries; 2 tbsp flour; 2 tbsp water; 1 Whisked egg

With their intoxicating smell, pillowy freshness and distinctive design, the hot cross bun is traditionally eaten over the Easter holidays. Their popularity, however, has made them a year-round favourite with most batches not making it far from the oven.

Ingredients

Flour	540 g
Dry yeast	1 package
Salt	1 tsp
Caster sugar	90 g
Ground cinnamon	1 tsp
Ground ginger	1 tsp
Butter	50 g
Milk	300 ml
Egg	1
Raisins	100 g
Dried cranberries	100 g

Topping:

Flour	2 tbsp
Water	2 tbsp
Whisked egg	1

Instructions

Mix all the dry ingredients in a dough bowl.
Melt the butter and add the milk. Allow to cool to about 37°C.
Pour the milk mixture and the egg into the dry ingredients and work into a smooth dough for about five minutes. Cover the dough and leave it to rise for about 30 minutes.
Roll out the dough on a floured workbench. Spread the raisins and cranberries on the rolled-out dough.
Roll into a length, cut into 15 pieces and shape into round buns.
Place the buns on a baking tray with baking paper and leave to rise for a further 40 minutes.
Set the oven to 200°C.
Mix the flour and water for the topping.
Spread the topping over the buns and bake in the middle of the oven for about 20 minutes.
Brush the buns with a beaten egg immediately after they come out of the oven.