Hotcross Buns

Method:

First soak your raisins and sultanas in boiling water for 15 minutes while you start your dough. 

Put the plain flour, stoneground flour and spices into a large bowl, now rub in the butter well.  Now crumble in the fresh yeast.  Add the milk and egg and caster sugar.  Knead for 10 minutes, now add the salt.  Knead again for 5 minutes, now drain the fruit and add to the dough.  Knead until well mixed.  Put into a floured bowl, cover with cling film, and allow to rise for 1 hour until double in volume. 

To make the glaze first boil the sugar with the water for 2 minutes until it is at 110C.  To make the cross roll out the short crust pastry and make the crosses. 

Now take the dough and roll out the buns.  Place on a baking tray, then brush with water and put the cross on.  Now allow to rise for a further 30 minutes.

Put into the oven and cook for 15 to 20 minutes, then remove and brush with the sugar glaze.  Put onto the rack.