No-fuss hot cross buns
Makes 12 Prep 5 mins plus 3 hrs Q Q proving Cook 20 mins Q
500g plain flour ½ tsp dried yeast handful raisins ¼ tsp mixed spice 50g marzipan 1 tbsp granulated sugar
1 Put the flour in a large bowl and add the yeast, raisins, mixed spice and 350ml water. Stir to a soft dough, cover with a tea towel and leave to rise for 3 hrs at room temperature, or overnight in the fridge, by which time the dough will have expanded and look smoother.
2 Heat oven to 180C/160C fan/gas 6. Butter a 12-hole muffin tin. Divide the dough into 12 and shape each portion into a neat ball on a floured work surface. Drop each ball into a hole in the tin. Bake for 20 mins.
3 Roll out the marzipan and cut it into 0.5cm-wide strips to make the crosses for the buns. Mix the sugar with 2 tbsp water and leave to dissolve. When the buns are cooked, take them out of the oven and carefully lay a cross made from two marzipan strips on top of each and put them back in the oven for 5 mins. Take the buns out, brush with the sugar water and leave to cool. PER BUN 173 kcals, fat 1g, saturates none, carbs 39g, sugars 7g, protein 4g, fibre 1g, salt none