Hot Cross Buns

Makes 8-10

Hot cross buns - the perfect Easter treat lightly toasted and spread with butter.

Before you start, pre-heat the oven to 200°C/400°F/Gas Mark 6 and lightly grease a baking tray.

ingredients:

• 1 500g packet JUVELA Gluten-Free Mix
• 2tsp mixed spice
• 50g (2oz) margarine
• 1 sachet easy blend yeast (supplied with Mix)
• 50g (2oz) caster sugar
• 100g (4oz) mixed dried fruit
• 1 medium egg
• Approx. 125ml (¼ pt) warm milk
• Approx. 125ml (¼ pt) warm water
• Paste for cross: 50g (2oz) JUVELA Gluten-Free Mix blended with sufficient water to make a paste
• Sugar glaze: 75g (3oz) sugar mixed with 100ml (4fl oz) warm water

Method:

Mix together the Mix and mixed spice. Rub in the margarine to resemble breadcrumbs. Stir in the yeast, sugar and mixed fruit. Beat together the egg, milk and water. Gradually add to the dry ingredients to form a soft but not sticky dough. Knead the dough until smooth on a surface lightly dusted with Mix.

Divide the dough into 8-10 pieces and shape into buns. Place on baking tray, cut a shallow cross on the top of each bun and cover with greased cling film. Put in a warm place until well risen (this should take about 45 minutes).

To make the paste, mix together the Mix with water to make a paste. Use the paste to pipe a cross on top of each bun. Bake in a pre-heated oven for 20-25 minutes.

To make the glaze, mix together the sugar and water and use to brush the buns while they are still warm.