About this recipe:This hot cross bun recipe was given to me by a local baker from Buncrana, Liam McGee. He's retired now which is the main reason I have to make these hot cross buns instead of buying them from him! The original recipe was for 105 dozen but I've scaled it down to 2 dozen!
Place the flour, sugar, milk powder, yeast, soya flour, salt and cinnamon in the bowl. Mix well.
Add butter; rub in using your fingertips until it resembles fine crumbs. Add egg and mix again. Pour in enough lukewarm water to bind into a dough. Mix in sultanas and mixed peel.
Knead the dough on a floured surface; separate into 24 pieces, shaping each one into a bun. Place on a greased and floured tray, cover and leave to rise in a warm draught-free place for about an hour.
Preheat the oven to 240 degrees C / Gas mark 8.
Make the mixture for the crosses by blending 4 teaspoons flour, pinch of baking powder and 1 tablespoon softened butter. Add 15- 20ml of water and mix until it is a soft smooth paste. Spoon into a piping bag and use to decorate each bun with a cross.
Bake for 10 -15 minutes, or until golden brown. Remove them from the oven and brush with warm syrup. Set on a wire cooling rack. Serve warm with butter.