Recipe: Traditional Hot Cross Buns

Instead of buying from the supermarket, why not make these brilliant buns at home? Hot cross buns are an Easter favourite, so your guests are sure to be impressed 

Serves: 12

INGREDIENTS:

200ml (7fl oz) semi-skimmed milk

55g (2oz) unsalted butter

14g (½oz) dried yeast

455g (16oz) strong bread flour, plus extra for dusting

1 tsp mixed spice

1 tsp cinnamon

1 tsp nutmeg

55g (2oz) caster sugar

2 balls of stem ginger

1 large free-range egg

2 tbsp plain flour

55g (2oz) sultanas or raisins

30g (2oz) dried cranberries

2 tbsp mixed peel

Runny honey

METHOD:

1. Add the milk and 50ml (2fl oz) water to a small pan and place over a low heat for a few minutes. Transfer the warmed milk mixture to a medium bowl and stir in the yeast.

2. Put the butter into a separate pan and place over a low heat for a few minutes, or until melted and then set aside.

3. Sift the strong flour into a large bowl, then add 1 tsp of sea salt, the spices and sugar. Finely chop the stem ginger and stir it into the mix. Make a well in the centre and pour in the melted butter, followed by the yeast mixture. Then In a separate bowl, beat the egg and add it to the bowl.

4. Use a fork to mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for around 10 minutes, or until soft and springy.

5. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave to prove in a warm place for at least an hour, or until doubled in size.

6. Transfer the dough to a clean flour dusted work surface. Knock the air out by bashing it with your fist, then sprinkle over the dried fruit and mixed peel and knead into the dough.

7. Preheat the oven to 190°C, then grease and line a large baking tray. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go. Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

8. Mix 2 tbsp of water with the plain flour in a small bowl to form a thick paste. Pat down the risen buns, then use the paste to make a cross over the top with a piping bag or spoon.

9. Place the buns into the preheated oven for 15-20 minutes or until golden brown. Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.