Ingredients :
For Dough White flour (bread flour) - 500 gm Salt - 1 tsp Butter - 50 gm Castor Sugar - 50 gm Cinnamon Powder or Mixed Spice - 3 tsps Currants - 50 gm Egg (lightly beaten) - 1
For Yeast Mixture Yeast - 1 tsp Sugar - 1 tsp Flour - 12 gm Warm Milk - 225 ml Combine these together and leave in a warm place for 15 minutes to ferment.
For Cross Batter Flour - 3 tblsp Sugar - 3 tblsp Water - To Mix In a bowl ,combine flour and castor sugar adding enough water to give a cream like consistency.
Method of Preparation :
Sift the flour and salt and rub in butter .Stir in sugar ,spice and currants. Add yeast ,liquid and egg and mix bread for 10 minutes until you get a smooth pliable dough. Place in a bowl, cover with tea cloth and leave it until the dough doubles in size. Knead for 2-3 minutes and shape into balls.Place in a greased oven tray cover and leaves until it doubles .Pipe the cross the batter on the buns in the shape of crosses Bake in a preheated oven until they are golden at 220 degree. Brush honey for glaze.
For Dough White flour (bread flour) - 500 gm Salt - 1 tsp Butter - 50 gm Castor Sugar - 50 gm Cinnamon Powder or Mixed Spice - 3 tsps Currants - 50 gm Egg (lightly beaten) - 1
For Yeast Mixture Yeast - 1 tsp Sugar - 1 tsp Flour - 12 gm Warm Milk - 225 ml Combine these together and leave in a warm place for 15 minutes to ferment.
For Cross Batter Flour - 3 tblsp Sugar - 3 tblsp Water - To Mix In a bowl ,combine flour and castor sugar adding enough water to give a cream like consistency.
Method of Preparation :
Sift the flour and salt and rub in butter .Stir in sugar ,spice and currants. Add yeast ,liquid and egg and mix bread for 10 minutes until you get a smooth pliable dough. Place in a bowl, cover with tea cloth and leave it until the dough doubles in size. Knead for 2-3 minutes and shape into balls.Place in a greased oven tray cover and leaves until it doubles .Pipe the cross the batter on the buns in the shape of crosses Bake in a preheated oven until they are golden at 220 degree. Brush honey for glaze.
