Mary Berry's Hot Cross Buns

theenglishkitchen.co

Beverley Chan

3 ⅔ cup (500g) strong white bread making flour

⅓ cup (75g) fine granulated sugar

2 tsp mixed spice (see notes)

1 tsp ground cinnamon

the finely grated zest of one lemon

1 tsp salt

1 TBS (10g) quick acting yeast

3 TBS (40g) butter, melted and cooled

1 ¼ cups (300ml) milk, warmed to blood temperature

1 large free range egg at room temperature, lightly beaten

1 ⅓ cups (200g) sultana raisins

⅓ cup (generous) (50g) finely chopped mixed peel

oil for greasing

subheading: For the topping:

½ cup (70g) plain flour

2 ¾ fluid ounces (100ml) water

2 TBS golden syrup for glazing (gently warm)

Directions at theenglishkitchen.co

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