1. In a large bowl, whisk collectively the flour, sugar, cinnamon, mixed spice, and salt.
2. In a separate bowl, whisk together the milk, water, yeast, and honey.
3. Add the wet elements to the dry components and blend till a dough types.
4. Turn the dough out onto a floured surface and knead for 5-7 minutes, or till clean and elastic.
5. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or till doubled in measurement.
6. Punch down the dough and divide it into 12 equal pieces.
7. Shape the pieces into buns and place them in a pressure cooker insert that has been frivolously greased.
8. Cover the buns with plastic wrap and let rise in a warm place for 30 minutes, or till doubled in dimension.

Put the flour, yeast, sugar and salt in a bowl and blend well.

Method

Put the flour, yeast, sugar, and salt in a bowl and blend nicely.

Make a well within the centre and pour in the warm milk.

Method:

• Make a well within the centre and pour in the heat milk.

Stir till a dough varieties, then tip out onto a lightly floured floor and knead for five minutes till smooth and elastic.

Method: Stir

until a dough forms, then tip out onto a flippantly floured surface and knead for five minutes till smooth and elastic.

Put the dough in a lightly oiled bowl, cowl with cling film and go away in a heat place for 1 hour, or till doubled in dimension.

– Put the dough in a lightly oiled bowl, cowl with cling movie and go away in a heat place for 1 hour, or until doubled in dimension.

To make the crosses:

For the crosses:

With about 2 hours left on the show, make the crosses.

In a small bowl, whisk together the flour and water to form a clean paste.

Transfer the paste to a piping bag fitted with a small round tip.

Pipe crosses on the buns.

Leave to show for the remaining 2 hours.

Mix the flour and water together to kind a paste.

In a big bowl, combine the flour and water. Stir till a paste varieties.

Roll out the paste on a lightly floured surface to a thickness of about 2mm.

Roll out the paste on a frivolously floured floor to a thickness of about 2mm.

Cut out 24 strips of pastry, each about 10cm lengthy.

Cut out 24 strips of pastry, every about 10cm lengthy.

To assemble the buns:

To assemble the buns:

Brush the highest of each bun with the glaze.

Place the buns on a baking sheet lined with parchment paper.

Bake for 15-20 minutes, or till the buns are golden brown.

Knock back the dough and divide into 24 pieces.

Turn the dough out onto a frivolously floured floor, knock back and divide in two so that every makes 12 hot cross buns.

Roll each piece right into a ball and place on a greased baking tray.

Roll each bit right into a ball and place on a greased baking tray.

Arrange the pastry strips over the buns to kind crosses.

Take two strips of pastry, cross them over the top of the bun so the ends meet on the sides. Repeat with the remaining strips of pastry to form two crosses on each bun.

Brush the entire buns with somewhat milk and sprinkle generously with mixed sugar and spices.

Cover with cling movie and depart in a warm place for 30 minutes, or till doubled in measurement.

Method

1. Place the flour, sugar, yeast, mixed spice, and salt in a big bowl.

2. Gradually add the lukewarm milk, mixing nicely till a dough forms.

3. Turn the dough out onto a frivolously floured floor and knead for 10 minutes, or till easy and elastic.

4. Shape the dough right into a ball, place it in a frivolously oiled bowl, cowl with cling film, and leave in a warm place for half-hour, or till doubled in size.

To cook the buns:

1. Grease a 7-inch springform pan.

2. In a big bowl, whisk together the flour, sugar, salt, and yeast.

3. In a small saucepan, heat the milk and butter over medium heat until the butter is melted and the combination is heat to the touch.

4. Add the warm milk combination to the dry components and stir until simply mixed.

5. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until the dough has doubled in dimension.

6. Punch down the dough and divide it into 12 equal items.

7. Roll each piece of dough into a ball and place it within the prepared springform pan.

8. Cover the pan with plastic wrap and let rise in a heat place for 30 minutes, or till the buns have doubled in dimension.

9. Preheat the oven to 375 levels F (190 degrees C).

10. Bake the buns for 20-25 minutes, or until they’re golden brown.

11. Let the buns cool within the pan for five minutes earlier than inverting them onto a wire rack to cool completely.

Pour 2cm of water into the pressure cooker.

Pour 2 cm of water into the stress cooker.

Place the buns on a trivet in the strain cooker.

Method: Place the buns on a trivet within the stress cooker.

Lock the lid on the strain cooker and cook dinner on high strain for 15 minutes.

Lock the lid on the stress cooker and cook dinner on excessive stress for 15 minutes.

Release the pressure and depart the buns to cool slightly in the strain cooker.

Method, Release the pressure and leave the buns to cool barely within the pressure cooker.

To glaze the buns:

To glaze the buns:

• In a small bowl, whisk together the honey and water.
• When the buns are just out of the cooker, baste them liberally with the honey glaze.
• Sprinkle the buns with the remaining cross-shaped dough pieces.

Heat the apricot jam and water in a small saucepan till clean.

Method

Heat the apricot jam and water in a small saucepan till smooth.

Brush the glaze over the buns whereas they’re nonetheless warm.

Brush the glaze over the buns whereas they’re still warm. This will assist the glaze to set and give the buns a shiny end.

Leave the buns to chill completely on a wire rack before serving.

– Method

Leave the buns to cool fully on a wire rack before serving.