Ingredients

1 1/2 oz caster sugar

2 tablespoons of warm water

1 lb plain flour

1 level teaspoon salt

1 level teaspoon ground mixed spice

1/2 teaspoon ground cinnamon

2 oz butter

3 oz mixed dried fruit or currants (I prefer sultanas!)

2 oz candied peel (chopped) – I usually leave this out

1/2 pint lukewarm milk

1 egg yolk mixed with 2 tablespoons milk

Shortcrust pastry

2 oz plain flour

1 oz butter

1 tablespoon cold water

Glaze

1 tablespoon milk mixed with 1 tablespoon caster sugar

Cream together the fresh yeast with 1 level teaspoon of the caster sugar and stir into the warm water.Alternatively you can sprinkle the dried yeast onto the warm water.  Set the yeast mixture in a warm place for 10-15 minutes until it becomes frothy.  Beware – too much heat can stop the fermentation.

Sieve the flour, salt ans spices into a mixing bowl.  Rub in the butter until it the mix resembles breadcrumbs and stir in the sugar, dried fruit and peel.  Mix in the yeast mixture and the milk, beating the mixture with a wooden spoon until the dough leaves the sides ofthe bowl.  Cover the bowl (plastic bag, cling film or damp towel) and leave in a warm place for 1-2 hours until the dough has doubled in size.

Meantime, make the pastry.  Rub the flour and butter to make breadcrumbs, mix with cold water to form a dough.  Make the pastry into a ball and wrap and refrigerate until you need it.

This recipe will make about 12 hot cross buns, so I’d recommend you grease two baking trays.

Turn the dough out onto a floured surface, knead lightly for about 1 minute.  Divide into 12 pieces and shape each piece into a ball.  Place on the baking sheets and brush with the mixture of egg yolk and milk.  Roll out the pastry thinly and cut into strips about 1/4 inch wide.  Place two strips on each bun to form a cross – make sure the pastry reach right down the sides of the bun.  Brush the pastry with the egg yolk mixture – and then allow the buns to “prove” in a warm place for another 30 minutes.  Bake the buns in an oven pre-heated to approximately 400F for 25-30 minutes until gold .  Brush the hot buns with the glaze and put back in the oven for a further two minutes.

Delicious served hot – or cool on a wire rack.

Margaret MacGillivray runs a Celtic Jewellery and Scottish Gift Shop in Helensburgh.  Selling genuine Celtic Jewellery, made in Scotland, has been her passion since she opened the shop in 1989.