Anne Shea's hot cross buns

Lobo Loco

Ingredients

subheading: For the buns:

350g white bread flour

100g wholemeal flour

50g caster sugar

50g butter, diced

1 tsp salt

2 tspn mixed spice

¼ tspn freshly grated nutmeg

½ tspn ground cardamom

½ tspn ground ginger

200ml full-fat milk, lukewarm, plus extra if required by the flour

200g mixed currants and sultanas, soaked in tea

75g mixed peel NO YOU MAY NOT SKIP THIS WHAT ARE YOU A MONSTER

1 apple, peeled and diced small

Zest of one one orange

1 tbsp neutral oil

7g sachet fast-action or easy-blend yeast

2 medium eggs, beaten

50/50 egg yolk and milk, to brown tops

subheading: For the cross:

75g plain flour

caster sugar

water

tsp oil

subheading: For the glaze:

Marmalade (heat and strain it and add strained bits to buns)

Put the flours, sugar, salt, spices and yeast into a large bowl and mix well.

Bring milk to boil, take off heat and add butter.

Add eggs to milk mixture once lukewarm

Stir in milk mix, to make a soft dough.

Knead for ten minutes until silky and pliable.

Leave covered to double (around one hour, depending on your house temp)

Gently deflate, add in dried fruit and knead.

Divide by 12 and leave again to double (45 minutes or overnight in the fridge).

Turn the oven to 200C an hour before baking

Make a paste of flour and water for the cross, pipe, and bake for 15 to 20 min or until golden brown. Brush with the warmed marmalade and leave to cool.

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