As discussed with Renee Krosch ABC radio Sydney, Evenings:

Hot Cross Buns

Makes 12

For the dough

80g butter or 80ml vegetable or light olive oil

Finely grated rind one lemon

2 cups milk, approximately (water can be substituted)

4 cups plain flour

4 teaspoons dried yeast

2 teaspoons salt

2 tablespoons sugar

2 teaspoons mixed spice (3 teaspoons if preferred)

2 teaspoons ground cinnamon (3 teaspoons if preferred)

2 cups mixed dried fruit (or dried fruit of choice) – about 375g

2 to 3 tablespoons honey or golden syrup for glazing (or sieved apricot jam)

Extra plain flour for kneading (about ½ cup)

Shortbread crosses (optional) – see recipe at end

Method

Place the butter and lemon rind in a saucepan and melt over medium low heat. Add the milk and continue to heat until the mixture is just slightly above lukewarm.

In a large bowl, mix together the flour, yeast, salt, sugar and spices. Make a well in the centre and pour in the liquid. Mix to a soft dough with a metal spoon.

Cover the bowl with a tea towel and leave to rise until about doubled (approximately 1 hour).

Once the dough is risen line a baking tray, 25cm x 35cm approximately, with baking paper.

Turn the dough out onto a lightly floured surface and sprinkle with flour.

Press out to a rectangle and sprinkle one cup of the fruit over, then fold it into the dough. Press out to a rectangle once more and repeat the process with the remaining cup of fruit. Knead for 2 minutes.

Cut the dough into 12 pieces and shape each into a ball. Place side by side on the prepared tray, allowing a little space between.

Cover once more with a tea towel and allow to rise for 25 minutes.

Meanwhile heat oven to 190 degrees C (fan forced).

Brush the risen buns gently with a little milk. Place shortbread crosses on top of each bun if liked.

Bake for 20 to 25 minutes until golden brown.

While still hot, gently brush with warmed honey, golden syrup or sieved jam.

HINTS:

A cored apple, grated and added to the dough at the outset is a very nice addition.

Add a few drops of lemon essence to enhance the fruity flavour or use instead of the lemon rind.

Include 1 tablespoon mashed potato in the dough. Reduce the liquid by about 1 tablespoon correspondingly. The potato helps to keep the buns fresh.

Next day – to reheat and refresh (if needed), microwave each bun on High for 20 to 30 seconds.

Any pastry left over from making the crosses can be rewrapped in cling film or similar and refrigerated for 2 weeks or frozen for 3 months. It can be used to make tarts and pies, or even kiss biscuits.

Shortbread crosses

125g butter

125g sugar

1 egg

250g plain flour

Method

Whisk the butter and sugar together and then add the egg and whisk again.  Mix in the flour (with a spoon) to make a soft dough. Wrap in cling film or similar and refrigerate 30 minutes before rolling out and cutting into thin strips to form crosses on buns just before baking.