A Great
British Easter Tradition:

The Hot Crossed Bun

simple to make -- plain yummy!
THE BUNS:
  1/4 cup Sugar
  1/2 cup warm Water
  1/2 cup warm Milk
  1 tbsp dried Yeast
  1 lb unbleached Flour
  1 tsp Salt
1 tsp Cinnamon
1 dash ground Cloves
1 dash Allspice
1/4 cup Raisins or Currants
1/4 cup Mixed Peel
1/4 cup melted Oleo
1 beaten Egg
Place the yeast, water, milk, and 1 tsp of sugar into a bowl.  Mix, cover, then leave in a warm, draft-free place for 20 mins until thickened.
      Add flour, spices, salt, remaining sugar, raisins/currants and mixed peel into a bowl.  Make well in the center of mix, add butter, egg, yeast mixture.  Sometimes I add a dash of Vanilla Extract at this point.  Stir, work into a dough.  Knead until it reaches an elastic consistency.  Place dough into a bowl, cover with towel and leave to rise in warm place for about one hour or until double in size.
       Punch dough down, then knead again for a few minutes.  Divide into 12 buns.  Place buns on greased baking sheet; leave enough space for the buns to rise. Cover and let rise for 45 minutes.

THE CROSSES: 4 tbsp plain flour, 1 tbsp icing or caster sugar, water
       Mix flour and sugar, carefully add water (first by the tsp, then by the drop!) to form smooth paste.  Create a cross-shaped mark on each bun with a dull knife.  Using a piping bag, pipe the paste over your cross shaped indentation.  Place buns in oven at 425F/200C/gas mark 7 for 20 mins until golden brown.

THE GLAZE:    2 tbsp sugar, 2 tbsp water
       Melt the sugar in the water on a low heat.  With a pastry brush, brush the hot buns with the glaze and allow them to cool.
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