Jamie Magazine
By Christina Mackenzie
About the recipe
When it comes to Easter, you can’t beat indulging in a lovely, sticky hot cross bun. Give this recipe a go – I promise you’ll never buy the shop-bought versions again.
Recipe From
Jamie Magazine
By Christina Mackenzie
200ml semi skimmed milk
55g unsalted butter
2 x 7g sachets of dried yeast
455g strong bread flour, plus extra for dusting
1 teaspoon mixed spice
1 teaspoon cinnamon
1 whole nutmeg, for grating
55g caster sugar
2 balls of stem ginger
1 large free range egg
2 tablespoons plain flour
55g sultanas or raisins
30g dried cranberries
2 tablespoons mixed peel
runny honey
• Swap the raisins and dried cranberries for your favourite dried fruit, if you prefer – when I fancy a change, I love chopped dried apricots or sour cherries.
• If you want to keep the buns lovely and fresh for longer, soak the dried fruit in fruit juice for a couple of hours beforehand.
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