Ingredients
- 2 x 7 g sachet dried yeast
- 455 g strong bread flour , plus extra for dusting
- 1 teaspoon sea salt
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- ½ whole nutmeg
- 55 g caster sugar
- 2 pieces stem ginger
- 1 large free range egg
- 2 tablespoons plain flour
- 55 g sultanas or raisins
- 30 g dried cranberries
- 2 tablespoons mixed peel
- runny honey , to glaze
- 200 ml semi-skimmed milk
- 55 g unsalted butter
Method
1. Add the milk and 50ml water to a small pan and place over a low heat for a few minutes, or until slightly warm – you should be able to dip your finger in without scalding it
2. Meanwhile, add the butter to a separate pan and place over a low heat for a few minutes, or until melted, then set aside.
3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside.
4. Sift the flour into a large bowl, then add the salt, spices, a few good scrapings of nutmeg and the sugar. Finely chop the stem ginger and stir it into the mix.
5. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.
6. Using a fork, mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.
7. Return the dough to a flour dusted bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour, or until doubled in size.
8. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.
9. Preheat the oven to 190C/375F/Gas 5. Grease and line a large baking tray.
10. Divide the dough into 12 equal pieces and roll each into balls. Evenly space them out on a lined baking tray as you go.
11. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.
12. Meanwhile, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.
13. Gently pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.
14. Place the buns into the preheated oven for 15 20 minutes, or until golden brown.
15. Transfer to a wire cooling rack, brush over a little honey and leave to cool.
16. Slice open the sticky hot cross buns, spread with a little butter and serve – delicious
