Hot Cross Buns
1 lb (450g) strong plain flour
2 oz (50g) caster sugar
1 oz (25g) fresh yeast or 4 tsp. dried yeast
quarter pint(150 ml) lukewarm milk
4 tbsp (60 ml) lukewarm water
1 tsp salt
1 tsp mixed spice
half tsp ground cinnamon
4 oz (100g) currants
2 oz (50g) chopped mixed peel
2 oz butter, melted and cooled
1 beaten egg
2 oz (50g) granulated sugar
3 tbsp (45ml) fresh milk

Method
Blend the fresh yeast with the lukewarm milk and water and leave until it goes frothy (if using dried yeast, dissolve 1 tsp of sugar in the milk and water, sprinkle the yeast on top and leave. Sift 4 oz (100g) of the flour and 1 tsp of the caster sugar together and add the yeast mixture. Mix well and put aside for 20 - 30 minutes the mixture should go frothy again. Now put the remaining flour, salt and spices into another bowl. Add the remaining caster sugar, currants and candied peel and toss together. Add this to the yeast mixture with the melted butter and the beaten egg, and mix it all together until it forms a soft dough which leaves the sides of the bowl cleanly. Turn it onto a floured surface and knead until it becomes a smooth dough which is no longer sticky. Cover with a damp cloth and leave in a warm (not hot) place to rise until it has doubled in size. Knead the dough once more, then divide it into 12 pieces and shape each into a round bun. Stand them well apart on a greased and floured baking sheet. Cover and leave to rise again for about 30 minutes, when the dough will feel springy when pressed. Score a cross into the top of each bun with a SHARP knife, and bake in a pre-heated oven at 220*C (425*F) Gas mark 7 for 20 - 25 minutes until the buns are deep golden brown on top. Make a glaze by dissolving the granulated sugar in 3 tbsp of milk and brush over the top of the buns. Allow this coating to set as the buns begin to cool, then glaze a second time. Serve either as they are or split and buttered.



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Irish Rock Buns
Yield: 6 Servings

Ingredients

2 c white flour
2 tb granulated sugar; (or more
-to taste -
up to 6 tablespoons)
3 oz butter or margarine
1 1/2 ts baking powder
3/8 c currants
1/2 ts vanilla extract
1 egg; beaten
2 tb milk

Instructions

Combine flour, sugar, baking powder. Work the butter into the mixture with
your hands, leaving it chunky. Mix together milk, egg and vanilla, blend
into mixture. Add currants.

Break off 2 or 2 1/2-inch pieces of the dough and arrange on a dry baking
pan. Bake at 400?until golden brown on top (about 15-20 minutes).

Serves 4 to 6


NOTES : Simple, traditional, basic breakfast pastry.

Rock buns are a slightly drier, perhaps tastier, variation of scones. Great
the next day.

You might experiment with the sugar and butter content: more butter makes
them richer and more scone-like. Instead of currants you can use chopped
dry cranberries.

Preparation Time: 0:30