Mix the flour, salt, mixed spice, cinnamon, sugar, dried fruit, mixed peel and orange zest in a large bowl. Make a well in the centre.
Hot Cross Buns
Soft, warmly spiced buns filled with dried fruit and finished with a traditional cross and glossy apricot glaze.
Yield: Makes 12 buns
Method
Crumble the yeast into a small bowl and mix to a smooth liquid with the milk and butter.
Pour the yeast mixture into the well, add the egg and mix the ingredients in the centre.
Gradually work in the flour to make a very soft but not sticky dough. If too dry, add a little milk; if too sticky, add a little flour.
Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
Return to the bowl, cover and leave at room temperature until doubled in size.
Turn the dough out again and knead gently for 5 minutes.
Divide the mix into 12 equal amounts then shape into neat rolls and arrange on baking trays. Cover with a damp cloth and leave to prove in a warm place until they have almost doubled in size. Pre-heat the oven to 220°C/425°F/gas 7.
Mix the ingredients for the topping together to make a smooth but thick paste. Fill into a piping bag. Using the back of a knife mark a cross on the top of each bun, then pipe the cross with the flour paste.
Place the buns in the preheated oven, reduce the temperature to 200°C/400°F/gas 6 and bake for 15–20 minutes until golden and hollow-sounding when tapped.
Brush with jam or marmalade melted with a little water to give them a glaze.
Transfer to a wire rack to cool. Serve cold or warm with butter.