Well Since You Asked For It

Here's a really great Hot X Buns recipe, this one starts off in a breadmaker, and then needs to be left to rise for the second time, so it takes a good part of the day - but man are they yum.  Thanks again Ma

Penny glazing the hot X buns

SUPERB HOT CROSS BUNS (FOR BREADMAKER)

Place in breadmaker in order listed: (or reverse order if yours likes liquids last)

320ml room temp water
1 egg
2 tblspns oil
½ cup wholemeal flour
3 cups bread flour
1 teaspn salt
1 tblspn sugar
1 tblspn yeast

Turn machine on, using “dough only”. Add at 25 mins/when beeper sounds (my #$%@ beeper didn't sound so I found out that the kneading part stopped after 30 mins):

75g chopped peel
1 tblspn mixed spice
1 tblspn cinnamon
¼ cup brown sugar
½ cup sultanas
½ cup currants
(It was a last minute 'I think I'll make hot cross buns' decision - so I didn't have currants or mixed peel and just used a cup of sultanas - we liked them a lot here)

When machine signals dough is ready, remove onto well floured surface and knead into long sausage shape. Using scissors cut off pieces the size of a tennis ball and place on well greased or baking paper lined swiss-roll tin. Balls of dough should touch each other. Place ¼ cup white flour + ¼ cup cold water in zip-lock plastic bag, squish around to thoroughly combine, cut corner off bag, and pipe crosses on to buns. Allow to rise till twice the size, brush with melted butter and bake in preheated oven 200° C 20-25 mins. Remove from oven and immediately brush over with glaze (¼ cup sugar, 2 tblspns warm water).

And who doesn't like a holiday that encourages the eating of copius amounts of chocolate and sweet fruit buns?! Hope you are enjoying the holiday with those you love and like sharing Whittakers with (hey, did you hear that Whittakers are looking into easter eggs for next year - LOVE!)