Hot Cross Bun Muffins

It's almost easter, which (in terms of food) means easter eggs, Simnel cake, and hot cross buns! I decided to do some more season-themed stuff, so here is a recipie for a cross between a muffin and a hot cross bun... wait for it....  Hot Cross Bun Muffins! :O
Anway, they take a bit of effort but the end result is very pleasing. I'd say they would be best served warm with butter/jam.
Also, I have to admit that this was my first proper time baking a bready thing by hand, rather than in a breadmaker (excuding pizza base, actually) so I was happy with it. I hope you will be too :)

Hot Cross Bun Muffins
Prep time: 3 hours
Serves: 9
 Cooming temp: Gas 6, 200C
Cooking time: 15-20 minutes

Ingredients
450g strong white bread flour, plus extra for dusting
1/2 tsp of fine sea salt (I know, it pains me too)
50g cold butter
7g sachet fast-action yeast
2 tsp ground mixed spice
50g goldern caster sugar
1 lemon
250ml milk, plus extra to glaze
2 large eggs
200g mixed dried fruit (I just used sultanas/rasins, but you could have dried cherries etc too)
2 tbsp plain flour
5-6 tsp cold water
golden syrup, to glaze

Method

1.  Put the flour and salt into a large bowl.
2. Slice the butter up into small pieces and rub into the flour mix, using your hands.
   
3. Using a wooden spoon, stir in the yeast, the spices and the sugar.
   
4. Add the zest of the lemon: using a fine grater, grate all the rind of the lemon into the bowl. You don't need  the lemon itself, but you can use it later for something else.
5.  Measure out the milk in a jug and pour into a pan, and heat it gently until tepid (that is, it is cool enough to touch but still warm). Alternatively, heat it in the microwave for a minute.
6. Whilst you wait for that, crack the two eggs into a cup and beat with a fork.
   
7. Add both the milk and the egg to the dry mixture and mix well.
8. Now, using your hands, knead the dough for ten minutes. IT WILL BE STICKY - and hard to get off your hands.
   
9. Leave it covered in a warm place to double in size, for about an hour. It should feel light and springy to prod.
10. Flour a clean surface and your hands generously and turn the dough out on to it. Pat it out into a rough circle.
    
11. Pour the fruit into the middle and fold over the edges of the dough to encase it inside. Knead well to evenly distribute the fruit throughout the dough.

    

    Yes, it does all go in...

    
    
    
12. Separate it out into nine balls: I did this by rolling the dough into a sausage, and then dividing it into thirds. I then weighed the sausages to check they were the same weight and separated them into thirds again (each ball was 120g for me).
13. Cut 10cm squares of baking parchment and line 9 holes of a muffin tin. Drop one ball into each.
    
14. Cover with oiled clingfilm and leave for a further half an hour, until they have grown again.
15. During this time, preheat the oven.
16. Using a cooking brush, brush the dough with milk. 
17. In a separate bowl, mix together the water and plain flour. Using a small piping nozzle, pipe crosses over each muffin.
    
18. Bake for 15 minutes, or until golden. The crosses might disappear at first, however as the buns brown they should reappear.
    
    
    
19. Whilst the buns are still warm, brush with golden syrup to glaze.
    
    
    
20. Serve warm with butter or whatever else you can think to put in the buns.