Hot Cross Buns

Note: If you prefer chocolate over the traditional hot cross bun flavour, it's easy!

Just substitute the mixed spice, cinnamon and nutmeg with 1 Tablespoon of cocoa powder, and swap the sultanas for chocolate bits/chips/chunks.

Gently heat milk and water in a small pan until warm, place in a bowl and stir in the yeast. In a separate pan, melt the Westgold Unsalted Butter and place to one side. Beat egg in a bowl.

Sift flour in a large bowl, add salt, mixed spice, cinnamon, nutmeg and sugar. Make a well in the middle of dry ingredients and pour in the melted butter, yeast mixture and egg. Mix together to make a rough dough.

Dust the bench with flour and knead dough for approximately 10 minutes, or until soft and springy. Place the kneaded dough back in the flour dusted bowl, and cover with a damp cloth. Leave dough to rise in a warm place for at least an hour, or until doubled in size. Transfer the dough to clean bench dusted with flour. Use hands to force out the air by hitting the dough, then sprinkle over dried fruit and knead the dough for a further one to two minutes.

Grease a large baking tray. Separate the dough into 12 equal pieces and roll into balls. Space the dough balls evenly on baking tray. Cover with a tea towel and leave in a warm place for another 30 minutes. Preheat oven to 190°C. Mix plain flour and two tablespoons of water into a thick paste. Gently pat down the risen buns and use batter to mark them with a cross using a piping bag or spoon.

Bake for 15-20 minutes, or until golden brown. Brush lightly with honey and leave to cool. Serve warm with butter and golden syrup.

Gluten Free Method:

Gently melt butter with milk in a small saucepan.

In a large bowl add bread mix, yeast, sugar, sultanas (or other fruit), mixed spice and salt and combine. Make a well in the middle of the dry ingredients and pour in the butter & milk mixture. Add 2 eggs and beat to make a rough dough.

Cover the bowl with cling wrap and leave to rise for two hours in a warm place.

Line an oven tray with baking paper. Separate the dough into 12 pieces and roll into balls. Space the dough balls evenly on the tray. Leave for 30 minutes to rest. Preheat oven to 190°C.

For the crosses, mix the flour and water into a paste. Mark the buns with a cross using a piping bag or spoon.

Bake for 15-20 minutes, or until golden brown. Brush lightly with honey and leave to cool. Serve warm with butter and golden syrup.