½ c. warm (110ºF) milk. 3 large eggs, at room temperature. 4½-5 c. all-purpose flour. ½ c. sugar. 1 t. ground cinnamon. ¼ t. ground nutmeg. ¼ t. ground allspice ...

Hot Cross Buns Start to finish: 13 hours (1¼ hours active), ... Increase to medium-low and knead until sticky and elastic, 8 to 10 minutes; if the dough climbs up the hook, push it off.

50g golden caster sugar, plus 2 tbsp extra for the glaze 1 tsp salt 1 tsp ground mixed spice 50g dried cranberries and/or blueberries 1. In a large bowl, mix together the flour, yeast, sugar, salt, ...

Hot cross buns have been "gracing British tables" since the 14th century, ... plump" buns with "shiny, sticky" tops are generously filled with apricot pieces and "gorgeous" crystallised stem ginger.

After further inquiry, I discovered that hot cross buns were one of those rare items my mother—shhhh, don't tell—bought from the store. Since I didn't like them as a child, I'd never been the ...

The hot cross bun isn't just a sweet treat, because according to superstition it is the bringer of good luck. For instance, if you bake them on Good Friday they won't go off or mouldy for one year.

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Hot Cross Buns. Start to finish: 13 hours (1¼ hours active), plus cooling Makes 12 buns ... about 45 seconds. Increase to medium-low and knead until sticky and elastic, 8 to 10 minutes; ...