Hot Cross Birdy

Ingredients

  • 450g strong white bread flour
  • 1/2 tsp salt
  • 50g butter
  • 7g sachet easy-blend dried yeast
  • 2 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 50g golden caster sugar
  • finely grated zest of 1 lemon
  • 275ml milk
  • 2 eggs, beaten
  • 200g luxury mixed fruits

For the crosses and glaze

  • 2 tbsp plain flour
  • golden syrup, to glaze

Method

  1. Combine all dough ingredients, except the dried fruits, together in a stand mixer until a dough forms
  2. Once the dough is ready, turn it onto a lightly floured surface and punch down to deflate. Pat into a large flat circle, tip the fruit into the centre and enclose with the dough. Knead the fruit in until evenly distributed
  3. Using tulip muffin cases, or square cut out parchment paper, line a 12 hole muffin tin. Drop in a ball of the dough into each case and cover the tin loosely with lightly oiled cling film and leave in a warm place for 30-45 minutes or until doubled in size
  4. Preheat the oven to 180 degrees C. For the crosses, blend the flour with 5-6 tsp of cold water. Spoon into a piping bag and pipe crosses onto the buns
  5. Bake for 15 minutes, or until golden. Lift onto a cooling rack and brush with a little golden syrup while warm

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