Lemon Cross Buns

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

12 oz. strong plain flour
3 oz. caster sugar
3 oz. butter
1 tsp. Salt
half a teaspoon of cinnamon
2 eggs, beaten
1 tbsp. Lemon marmalade
Quarter pint milk, warmed
2 tsps. Dried yeast
grated rind of 1 lemon

Pre-heat oven to 400°f Sieve the flour, spice, 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 color. Warm the marmalade and brush over the tops of the rolls.

 Serve while still warm Makes 8