Basic Rich Yeast DoughBasket of hot cross buns
5 ml Active Dry Yeast
1 Tablespoon Sugar
250 ml Warm Scalded Milk
250 ml Cake Flour
50 ml Butter melted in 250 ml Lukewarm Scalded Milk
3 Eggs, beaten
1 kg Cake Flour
5ml salt

Mix the yeast and sugar with the warm scalded milk in a large mixing bowl. Add 250ml Cake Flour to the yeast mixture and beat well. Cover and leave for about 45 mins to an hour in a warm place until foamy and light. Add the butter and milk mixture to the yeast. Add the eggs, flour and salt and mix very well. Knead the dough until smooth, 4 – 5 mins. Cover dough and allow to rise in a warm place until doubled in size, about 1 hour

Buns:
(Cinnamon, Mixed Peel & Seedless Raisins available at Dried Fruit for Africa)
10 ml ground Cinnamon*
60g Mixed Peel*
60g Seedless Raisins*
1 egg yolk beaten with 15ml milk

For the cross on the buns:
3 tablespoons plain flour
½ tablespoon caster sugar
2 tablespoons water

For the sugar glaze
1 tablespoon caster sugar
1 tablespoon boiling water

Add the following to the basic rich yeast dough: Knead 10ml ground cinnamon, 60g mixed peel, 60 g seedless raisins (all available at Dried Fruit for Africa) into the risen dough. Shape into buns, place onto a greased baking sheet and, with a very sharp knife, cut a deep cross into the top of the bun. Cover loosely and set aside in a warm dry place until risen to double in size, about 30 minutes. Brush with egg yolk beaten with a little milk and then mix the flour, sugar and water into a smooth, thick paste. Using a teaspoon, dribble two lines over the buns in the indent of the cross, and then bake in the oven at 200ºC (400ºF) for 15-20 minutes. When the buns come out of the oven, mix the sugar and boiling water together for the glaze, and brush each hot bun to make them sweet and shiny. Enjoy