12 SERVES/MAKES COOKING TIME:< 90 min COOKING STYLE:

Oven

LANCEWOOD® HOT CROSS BUNS

INGREDIENTS:Buns:500 g flour + 50 g extra for kneading10 g packet instant yeast60 ml light brown sugar10 ml baking powder5 ml cinnamon2.5 ml mixed spice1 ml nutmeg2.5 ml salt125 ml milk80 g butter250 ml LANCEWOOD® Buttermilk1 extra large egg, beaten250 ml raisins or sultanas or mixedOil

Crosses:125 ml flour60 – 75 ml water

Glaze:125 ml water80 ml sugar

To serve: Butter, grated LANCEWOOD® Cheddar, White Cheddar or Gouda together with honey, syrup orpreserves.

METHOD:

Buns: Mix the flour, yeast, sugar, baking powder, cinnamon, mixed spice, nutmeg and salt together. Heat the milkand butter together until the butter has melted and the milk is warm. Stir in the buttermilk and the egg. Add tothe dry ingredients and mix to a soft dough. The dough will be slightly sticky. Knead, adding a sprinkling offlour now and then until the dough becomes soft and pliable and stops sticking to the bowl and your hands.

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Add the fruit and work in (this should take 8 – 10 minutes). Place the dough in a clean lightly oiled bowl andcover with lightly oiled cling film and a tea towel. Place somewhere warm and leave to rise for 1 hour or untildoubled in size. Punch down and roll into 12 balls. Place 1.5 cm apart on a baking sheet lined with bakingpaper. Cover loosely with lightly oiled cling film and a tea towel and place in a warm place to rise again.Meanwhile, preheat the oven to 180°C.

Crosses: Mix the flour and water together to form a slightly runny paste. Spoon into a piping bag and pipe over thebuns – first in one direction and then in the other to form crosses. Bake for 25 – 30 minutes until golden.Place on a cooling rack.

Glaze: Stir water and sugar together until sugar has dissolved. Boil for 5 minutes. Brush over buns once they comefrom the oven.

Serve with your choice of topping.

PRODUCTS USED:

White Gouda

Buttermilk

Cheddar

Gouda

ENJOY!

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