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Richard Bertinet's Hot Cross Buns

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Richard Bertinet's Hot Cross Buns

Ingredients

  • 0.5 tsp mixed spice
  • 80 g (2.8oz) mixed peel
  • 180 g (6.3oz) currants or sultanas
  • 250 ml (8.8fl oz) full-fat milk
  • 3 large eggs
  • 60 g (2.1oz) unsalted butter, diced
  • 500 g (17.6oz) strong bread flour
  • 2 tbsp caster sugar
  • 20 g (0.7oz) fresh yeast
  • 0.25 tsp salt
  • 100 g (3.5oz) plain flour - for the cross paste
  • 1 pinch of salt - for the cross paste
  • 1 tsp vegetable oil - for the cross paste
  • 100 g (3.5oz) sugar - for the rum sugar syrup glaze
  • 100 ml (3.5fl oz) water - for the rum sugar syrup glaze
  • 2 tbsp dark rum - for the rum sugar syrup glaze
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Published 2014-09-09 13:01:21 (2 years ago).

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