Lemon Cross Buns

Ingredients and Directions

Lemony variation of the traditional Easter bun with a tangy marmalade glaze.

12 oz. (350g) strong plain flour

3 oz. (75g) caster sugar

3 oz. (75g) butter

1 tsp. Salt

half a teaspoon of cinnamon

2 eggs, beaten

1 tbsp. Lemon marmalade

half a tsp. Ground cardamom

quarter pint (150 ml.) milk, warmed

2 tsps. Dried yeast

grated rind of 1 lemon

Pre-heat oven to 400F, Gas Mark 6, 204C

Sieve the flour, spices, sugar and salt into a mixing bowl. Rub in the butter

and stir in the yeast and lemon rind. Beat in the eggs and milk until and

knead to form a soft dough. Place in a greased bowl, cover and leave in a

warm place until it has doubled in size. Knead again until smooth then divide

into eight pieces. Shape into rolls, cut a cross on the tops and place on a

baking sheet. Cover and leave until the rolls have doubled in size. Brush with

egg wash then place in the oven for 15-20 minutes by when they should be a

golden brown in colour.

Warm the marmalade and brush over the tops of the rolls.

Serve while still warm.