Test Kitchen tips

This recipe uses a small amount of yeast and relies on slow proving, resulting in a more tender bun.

Bread flour is higher in gluten than plain flour, so produces a better texture in the bun. Plain flour can be substituted.

The perfect warm places to prove yeast dough are a windowsill in sunlight, or on an open oven door, with the oven set at a low temperature.

For fresh hot cross buns on Good Friday morning, make and shape the dough according to the recipe; cover loosely for their last proving in the refrigerator overnight. Stand at room temperature for 45 minutes, pipe the crosses, then bake.