Hot Cross buns
450g Strong flour
5g salt
5g mixed spice
2.5g Nutmeg
50g sugar
50g butter
15g fresh yeast
300ml warm milk
50g currants
50g chopped mixed peel
mix dry ingredients together, except the fruit rub in the fat make a ferment with the yeast and a little of the milk and water mixture make a well and add liquid
mix in currents whilst kneading for a second time knead well cover and prove till doubled cut to portions place on tray egg wash and prove pipe on cross bake at 220 for 15-20 mins glaze