Hot cross buns

MAKES 12 PREP 30 mins plus overnight chilling, 2 hrs proving and cooling COOK 30 mins EASY V

4 eggs

3 tbsp milk

400g strong white bread lour,

plus extra for dusting

7g sachet fast-action dried yeast 50g golden caster sugar

1 tsp mixed spice

1 tsp ground cardamom

1 orange, zested

75g raisins

75g dried cranberries

200g unsalted butter,

cut into cubes and softened For the topping

50g plain lour

1 tbsp caster sugar small pinch of ground cardamom 3 tbsp apricot jam

1 Prepare the dough the day before. Combine the eggs and milk in a jug. Put the flour, yeast, sugar, spices, orange zest, fruit and a pinch of salt in a stand mixer fitted with a dough hook. With the mixer on medium, slowly pour in the egg and milk mixture and incorporate everything into a soft dough. Add the butter and slowly turn up the speed, kneading for 8-10 mins until the dough comes away from the sides of the bowl and clings to the hook. Scrape it o‡ the hook, cover and chill overnight.

2 Tip the dough onto a floured work surface. Briefly knead, then roll into a long sausage. Quarter, then divide each quarter into three so you have 12 pieces. Roll each into a ball (see p82 to learn how) and arrange on a baking tray lined with baking parchment, well spaced apart. Cover with a damp tea towel and leave in a warm place for 2 hrs until almost doubled in size.

3 Heat the oven to 200C/180C fan/ gas 6. For the topping, mix the flour, sugar, cardamom and 3 tbsp water, adding the water 1 tbsp at a time to make a thick paste. Spoon into a piping bag fitted with a small nozzle. Pipe a line over each row of buns, then in the other direction to create crosses. Bake for 20 mins until golden. Heat the jam in a small pan to loosen, then brush over the warm buns. Leave to cool before serving.

PER SERVING 368 kcals • fat 16g • saturates 9g • carbs 46g • sugars 17g • ibre 2g • protein 8g • salt 0.2g