mmmmmmm...{hot cross buns}*

1.

A  definate favourite of mine come Easter time is the scrumptious hot cross bun!I absolutely LOVE them! You can eat them warmed up with a bit of syrup or custard or you can simply eat them cold with a spread of butter!Here's how to make your own:

For the buns:

*450g {3 1/2 cups} flour

*1  Teaspoon salt
*1 Teaspoon spice {mixed from ginger, nutmeg, cinnamon and cloves)
*1/2 Teaspoon ground cinnamon
*1/2 teaspoon ground ginger
*12g  active dry yeast
*50 g {1/4 cup} sugar
*100 g raisins
*150 mL {1/2 cup plus 2 tablespoons} lukewarm milk
*50 mL {3 tablespoons plus 1 teaspoon} lukewarm water
*1 egg, lightly beaten
*50 g (1/4 cup) softened butter

For the crosses & glaze:
*3 Tablespoons flour
*1 to 2 Tablespoons water
*1 egg yolk, lightly beaten with 1 tablespoon water

This recipe makes 12 buns***

Notes:
*This recipe has been halved to make six buns, and used the remaining half of the egg for the glaze.
*In addition to or in place of raisins, you can use orange rind, diced, or a bit of lemon or orange peel would be lovely too.
Step 1:Combine the flour, salt, spices, yeast, sugar, and raisins in a large mixing-bowl.
Step 2:Form a well in the center, and pour in the milk and water.
Step 3: Stir with a wooden spoon in small circular movements from the center, to gradually mix the liquids into the dry ingredients.
Step 4: When the liquids are just mixed, add in the butter, and keep stirring until the dough has "swallowed" it up.
Step 5: Gather the dough into a ball, add a little flour if it feels sticky, a little water if it feels dry.
Knead the dough (inside the mixing-bowl or on a lightly floured surface) for ten minutes -- after a minute or two, the dough will start to get stickier than it was at first, but it will become smooth and elastic again as you keep kneading.
Step 6: Lightly sprinkle the mixing bowl with flour, put the dough in, cover with a kitchen towel, and let rise in a warm spot for an hour -- it should double in volume. Punch the dough down, divide it into twelve squarish buns, and arrange the buns on two lined baking sheets, leaving about 5 centimeters of space between them. Step 7:Cover with kitchen towels, and let rise again in the same warm spot for 30 minutes to an hour.
Step 8:In the meantime, prepare the crosses: combine 3 tablespoons flour with enough water to form a ball of dough (start with one tablespoon, and add just a little more water to reach the desired consistency).
Step 9:Spread it out thinly on a lightly floured surface, and cut 24 thin strips, about 15 centimeters in length.
Step 10: Pour two tablespoons water into a shallow plate, and set aside.
Step 11:Preheat the oven to 200° C.
Step 12: When the buns have completed their second rise, top each one with two strips of dough, lightly dipped in the prepared plate of water, and arranged crosswise.
Step 13: Brush with the eggwash, and slip into the oven for 15 to 18 minutes, until browned and beautiful (they should make a hollow sound if you tap the bottom lightly with the back of a spoon).
Step 14: Let them cool and yummmmmmmmm.....you have your hot cross buns!