Lemon Cross Buns
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

Cooking Instructions:

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

2.Sieve the flour, spices, sugar and salt into a mixing bowl

3.Rub in the butter and stir in the yeast and lemon rind

4.Beat in the eggs and milk until and knead to form a soft dough

5.Place in a greased bowl, cover and leave in a warm place until it has
doubled in size.

6.Knead again until smooth then divide into eight pieces

7.Shape into rolls, cut a cross on the tops and place on a baking sheet

8.Cover and leave until the rolls have doubled in size

9.Brush with egg wash then place in the oven for 15-20 minutes by when they should be a golden brown in color

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

11.Serve while still warm

Makes 8

AUTHOR: Chyrel
   http://www.recipes-from-friends.com