TRADITIONAL HOT CROSS BUNS

Makes 12

For the dough 500g strong bread flour, plus extra for dusting

2 tsp mixed spice

½ tsp ground nutmeg 7g sachet easy-blend yeast 50g golden caster sugar 1¼ tsp salt

50g butter, cut into small pieces 100g currants

50g chopped mixed peel 1 egg

100ml milk oil, for greasing

For the cross 60g plain flour 3-4 tbsp water

For the glaze 25g golden caster sugar 50ml water

To make the dough, sift the flour, spices and nutmeg into a large mixing bowl and stir in the yeast, sugar and salt. Rub in the butter, then stir in the currants and mixed peel. In a bowl, beat the egg with a fork until broken up and frothy, then beat in the milk. Make a well in the centre of the flour mixture. Add the milk mixture and enough warm water to mix to a soft dough. Add more water if needed; up to approximately 150ml. Turn out the dough and knead well for 5 mins until smooth and elastic.

Place in a lightly oiled bowl, turning to coat the dough in the oil. Cover and leave in a warm place to rise for 1½ hrs until doubled in size.

Turn out onto a lightly floured surface, lightly kneading again. Grease two baking sheets. Divide the dough into 12, rolling each piece into a ball. Place on the baking sheet and cover with a damp tea towel. Leave in a warm place until doubled in size. Preheat the oven to 220°C/gas mark 7.

To make the cross, sift the plain flour into a bowl and stir in sufficient water to mix to a soft paste. Spoon the mixture into a piping bag and snip off the end. Pipe a cross on each bun.

Bake the buns for 15 mins. Meanwhile prepare the glaze. Place the 25g of sugar and 50ml of water in a small pan and heat, gently stirring until the sugar dissolves. Once the buns are cooked, transfer to a wire rack placed over a tray. Brush with the glaze while still hot.

The buns are best eaten on the day they are made. They can be frozen for up to two months. Defrost in the refrigerator overnight and warm in the oven at 180°C/gas mark 4 for 5 mins.