Hot Cross Buns - James Martin Chef

Ingredients

• 625g strong white flour, plus extra for dusting
• 1 tsp salt
• 2 tsp ground mixed spice
• 45g unsalted butter, cut into cubes, plus extra for greasing
• 85g caster sugar
• 14g dried yeast
• 375ml tepid milk
• 125g mixed dried fruit
• 1 tbsp plain flour, mixed with water
• Thick sugar stock syrup
• Lightly flour the work surface, place the dough from the mixer on to the surface, then divide the dough into 12 even-sized balls. Roll them about, and then place them onto a greased baking tray.
• Pipe over the cross (flour and water mix) then leave and allow them to double in size.
• Bake them at 200C for 30 minutes, brush with sugar stock syrup and serve them warm.