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