Easter Aromatic Currant Hot Cross Buns

1. Dough Assembly

In a large mixing bowl, combine 450g strong white flour, 2 sachets of yeast, 50g caster sugar, 1 tsp ground cinnamon, 1/2 tsp mixed spice, 1/4 tsp grated nutmeg, and 100g currants. Stir well. Create a well in the center of the dry ingredients. Add 150ml warm milk, 50ml warm water, 1 beaten egg, and 50g melted unsalted butter. Mix to form a dough, starting with a wooden spoon and transitioning to hands, ensuring a uniform mixture. Adjust with a bit more water or flour if needed to achieve a supple dough consistency.

2. Kneading and First Rise

Knead the dough in the bowl or on a floured surface until it becomes smooth and elastic. Transfer the dough to a clean, lightly oiled bowl, and cover with a damp cloth. Let the dough rise in a warm place until roughly doubled in size, approximately 1 hour.

3. Shaping

Gently deflate the dough on a floured surface and knead briefly. Divide the dough into 12 equal pieces and shape each into a smooth bun. Arrange the buns on a greased baking sheet, allowing space for expansion.

4. Scoring and Second Rise

With a sharp knife, score a cross atop each bun. Cover with a damp cloth and let them rise in a warm place for 20 minutes, until puffy.

5. Preheat and Cross Piping

Preheat the oven to 200°C (180°C fan-assisted, Gas Mark 6). Prepare a thick paste with 4 tbsp plain flour and water. Fill a piping bag and pipe crosses into the scored lines on the buns.

6. Baking

Bake the buns for 12-15 minutes, or until they turn golden and sound hollow when tapped. While hot, dissolve 2 tbsp granulated sugar in 1 tbsp water and brush over the buns to glaze.