| Preheat oven to 425°F (220°C) | |||||||||
| 3-1/4 cup (450 g) all-purpose flour | mix | mix | knead into smooth surfaced dough | cover and let rise until doubled (1 hr.) | split and roll into twelve balls | cut crosses into each ball | cover and let rise 30 min. | bake 425°F (220°C) 15 min. | brush on glaze |
| 1/4 cup (50 g) granulated sugar | |||||||||
| 1 Tbs. (18 g) table salt | |||||||||
| 1/4 tsp. (0.6 g) ground cinnamon | |||||||||
| 1/4 tsp. (0.5 g) ground allspice | |||||||||
| 1/4 tsp. (0.5 g) ground cloves | |||||||||
| 1/4 tsp. (0.6 g) ground nutmeg | |||||||||
| 1/2 cup (75 g) dried currants | |||||||||
| 1/3 cup (50 g) chopped candied citrus peel | |||||||||
| 1 Tbs. or approx. 2 packets (12 g) instant yeast | |||||||||
| 1-2/3 fl. oz. (50 mL) whole milk | warm | ||||||||
| 5 fl. oz. (150 mL) water | warm | ||||||||
| 1 large (50 g) egg | beat | ||||||||
| 2 oz. (50 g) butter | melt | ||||||||
| 2 Tbs. (25 g) sugar | dissolve and heat | ||||||||
| 2 Tbs. (30 mL) water | |||||||||
Test Recipes
Hot Cross Buns (Delia Smith's)
Delia Smith's Hot Cross Buns (makes 12 buns)