HOT CROSSED BUNS

Here is my challenge for you....prepare your own hot cross buns. Ingredients.....2 tbs of instant dried yeast, 1 tsp of sugar, 150ml of warmed milk, 4 tbs of warmed water, 500gm of bread flour, 1 tsp of salt, 1/2 tsp of ground mixed spice, 1/2 tsp of ground cinnamon, 1/2 tsp of ground nutmeg, 50gm of castor sugar, 50gm of melted and cooled butter/ marg, 1 egg beaten, 125gm of currents, 40gm of chopped mixed peel, 1 sheet of shortcrust pastry. Glaze.....3 tbs of castor sugar, 4 tbs of water, 4 tbs of milk. Preheat your oven to 180 deg C. Line 2 baking trays with baking paper. Blend the yeast and sugar into the warmed water and milk. Stir in 125gm of bread flour and leave in a warm spot for 20 minutes. Stir the remaining bread flour into a large bowl, add the salt, spices, and castor sugar. Add the butter/ marg and beaten egg to the yeast mixture. Stir this into the flour and mix well. Add the dry fruit and mix to a fairly soft dough, (add a little water if necessary). Turn out the dough on a lightly floured bench and knead with the heel of your hand to knock out air bubbles. Divide the dough into 12 round buns. Flatten each ball slightly and space well apart on the lined oven trays. Now cover and place in a warm spot to rise again, about 30 minutes or until doubled in size. Meanwhile, slice the pastry sheet into 24 thin strips about 3 and 1/2 inches long. Dampen the strips and lay 2, damp side down in a cross over each bun. Bake in the preheated oven for 20 minutes or until golden brown and firm. To make the glaze, dissolve the sugar in the milk and water mixture over a low heat. Brush the cooked buns twice with the glaze. Serve the buns warm , split band buttered.