This recipe is based on Jamie Oliver's see link for his recipe http://www.jamieoliver.com/recipes/bread-recipes/hot-cross-buns, this difference with mine is that I have let my bread maker do the hard work.
Ingredients - makes 12
14g dried yeast (in Turkey they come in 10g sachets, most other places they are 7g sachets)
455g strong bread flour, I just use ordinary white plain flour, works fine
1tsp mixed spice
1/2 whole nutmeg, grated
55g white sugar
2 pieces of stem ginger, cut up into small pieces, optional
1 large egg, beaten
100g dried fruit of your choice, usually the recipe states 50g to 80g but we like the extra fruit
runny honey to glaze
For the cross - optional
2 tbsps plain flour
2 tbsps water
In a small saucepan add the milk and water and heat gently until you can feel warmth in the mixture when you put your little finger in it. Transfer the liquid to a medium sized bowl, stir in the yeast and put to one side.
In the same saucepan gently melt the butter and then put this to one side.
Add all the dried ingredients to the Bread Maker, I give the ingredients a little mix with a spoon to combine. Then add the beaten egg, melted butter and yeast and milk mixture. Set the Bread Maker to the dough setting, on mine this takes 1.30 hours. This mixes and kneads the dough and provides heat to allow the dough to rise.
Once the Bread Maker has finished tip the dough out onto a lightly floured surface. Pull the dough out to a rough sausage shape and cut into 12 pieces. Lightly shape each piece to a ball and place on a baking sheet lined with greaseproof paper. Cover over with a damp tea towel and leave in a warm place, until the dough doubles in size, this can take from 20 to 40 minutes depending on how warm your surroundings are.
In a small bowl mix together 2 tbsps flour and 2 tbsps water to form a paste. Make a piping bag out of a small plastic bag, buy putting the past into one of the corners of the bag and cutting off the tip of the corner.
Gently flatten down your buns and pipe a cross on each bun. Place in a preheated oven at 180c for 15 to 18 mins or until the buns are golden and when you turn one over the bottom sound hollow when tapped with your finger.
When baked transfer to wire cooling rack, allow to cool slightly and then brush the top of each bun with some runny honey.
Allow to cool.