each of cardamom, ground cloves, ground ginger and nutmeg
high grade flour
of flour in a large bowl, making a well in the centre. Add the yeast mixture along with the beaten egg to the flour. Mix until combined, and then tip out onto a floured bench. Knead the dough for 5 – 10 minutes until soft and pliable.
When the buns are still warm dissolve the apricot jam with
HotCrossBuns are an absolute highlight at Easter time. ¾ cup hot water. This recipe from Simon and Alison Holsts book Everyday Easy Bread Machine Recipes is for HotCrossBuns with a difference – chocolate
All of a sudden winter is here, we have had a glorious summer and now it is time to get out your winter coats, start wearing that extra layer and make yourself some hot cocoa mix to get you thru the cooler months