Hot cross buns

Ingredients (makes 12):
50g caster sugar, plus 1 tsp
1 tbsp dried yeast
450g plain flour
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
75g raisins
Zest of 1 orange or lemon
50ml warmed milk
1 egg, beaten
50g butter, melted

For the glaze:
2 tbsp sugar
2 tbsp water

For the crosses:
80g plain flour
2 1/2 tbsp water

Method:
1. Heat 150ml of water until it reaches a point where you can place a finger in the water and still bear the heat comfortably. This is referred to as “hand-hot” water.
2. Stir the teaspoon of sugar into the water then sprinkle in the dried yeast. Leave until it forms a good frothy head, as with beer (about 5 to 10 minutes).
3. Meanwhile, sift the flour, salt, cinnamon and nutmeg into a mixing bowl. Then add the raisins and orange or lemon zest.
4. Heat the milk until hand-hot and set aside.
5. Make a well in the centre of the flour mixture and pour in the yeast mixture, then the milk, the egg and the butter.
6. Mix, starting by using a wooden spoon and finishing with your hands.
7. Transfer the dough onto a clean, smooth surface and knead it for about 6 to 8 minutes, until it feels smooth and elastic. After a while, it will stop sticking to the surface.
8. Place the dough back in the bowl and cover with a lightly oiled plastic bag.
9. Leave it in a warm place to rise so that it is double its original size. This should take about an hour (or faster on a very hot day or slower on a cooler day).
10. Take the dough out and knead it again so it goes back down to its original size.
11. Grease a baking sheet and divide the dough into 12 round portions. Arrange them on the greased baking sheets, leaving lots of room for expansion (You may have to do this in two batches).
12. Cover with the oiled plastic bag and leave to rise again for about 30 minutes.
13. Pre-heat your oven to 220 deg C. To make the crosses, mix the flour and the water in a bowl, then use your hands to work it into a pastry.
14. Flatten and roll it out, then cut into thin strips. Cross two strips on top of each bun.
15. Bake the buns for about 12 to 15 minutes.
16. Make the glaze by heating the sugar with the water until it has dissolved.
17. Brush the buns with the glaze as soon as they come out of the oven.
18. Serve warm, with butter.

Tips:
Recipe uses FairPrice High Cal Milk ($2.45) available at all FairPrice supermarkets.

Recipe source: Today newspaper (20 Mar 2008)