Easter time... hot cross buns

Every Easter, my dad bakes hot cross buns. The whole family gathers at my parent's place as the smell of yeast and spices fills the air. Soon rows and rows of scrumptious buns come out of the oven to be devoured with glee. If there manage to be left-overs they are toasted and inhaled the next day.

Now I live in Switzerland. These treats simply don't exist here and I can't help feeling sorry for a nation that has never enjoyed the amazingly fragrant and delicious pleasure of a hot cross bun. I asked my dad to send me the recipe and here it is, so anyone can make these at home. I recommend making a double batch so you can freeze some for another day.

Hot Cross Buns

500g plain flour
30g Fresh yeast (1 sachet of dried yeast)
300ml warm milk
60g sultanas
60g currants
60g butter
125g sugar
1 egg
1/2 tsp mixed spice
1/2 tsp cinnamon
1/2 tsp salt

Paste for Crosses

1/4 cup plain flour
a little cold water

Crumble yeast into basin, mix with 1 teaspoon each previously measured flour and sugar; mix in warm milk. Stand in warm place 15 minutes or until mixture is spongy. Sift flour, salt and spices into large basin. Rub in butter, add sugar and fruit. Beat egg well, add it to yeast and milk sponge. Add this to flour mixture, make into a soft dough. Cover with clean cloth,stand in warm place 40 minutes: at the end of this time dough should have doubled in bulk.

Turn onto a lightly floured board. Knead well, turning outside edges of dough into centre.
Knead until dough is smooth and elastic. [It should come off your hands easily] Cut into 15 or 16 even sized pieces,knead each piece into a round. Place in greased lamington tin/tray -2 cms apart. Set aside again in warm place for 10 to 15 minutes.

Make paste for crosses by mixing sifted flour to ery soft smooth paste with cold water. Using plain nozzle, pipe crosses on buns or just drizzle onto buns to make crosses.

Bake in hot oven 15 to 20 minutes.

Remove from oven brush with glaze made by dissolving sugar and gelatine in hot water. [Alternately boil equal amounts of sugar and water until syrupy. Less sticky]

Serve hot from the oven with butter.

Have fun and don't be scared to bash the dough around.