Overnight hot cross buns

MAKES 18 PREP AND COOK TIME 1 HOUR 25 MINUTES (+ OVERNIGHT REFRIGERATION + STANDING TIME)

1 cup (250ml) orange juice

3⅓ cups (500g) mixed dried fruit (see tips)

375ml bottle ginger beer (see tips)

1½ teaspoon ground ginger

1½ teaspoon ground cinnamon

1 teaspoon ground allspice

½ teaspoon ground cloves

2 teaspoon (7g) dried yeast 5½ cups (880g) bread flour

1 tablespoon finely grated orange rind (see tips)

50g butter, melted

1 egg, beaten lightly

¼ cup (55g) firmly packed brown sugar

1½ teaspoon fine sea salt

FLOUR PASTE

½ cup (80g) bread flour

2 teaspoon caster sugar

GLAZE

⅓ cup (75g) firmly packed brown sugar

½ teaspoon ground cinnamon

⅛ teaspoon ground cloves

1 OVERNIGHT OR 12 HOURS AHEAD Place orange juice in a small saucepan and bring to a simmer. Remove from heat; add dried fruit, cover and set aside at room temperature overnight. Place ginger beer, spices, yeast and 2¼ cups (360g) of the flour in a medium bowl; whisk until smooth. Cover and place in the fridge overnight.

2 ON THE MORNING OF MAKING: Combine soaked fruit, yeast mixture, orange rind, butter and egg in a large bowl. Stir in the sugar, salt and remaining flour; stand for 10 minutes.

3 Turn dough onto a lightly oiled work surface; knead for 10 seconds, then set aside, covered with the upturned bowl, for 10 minutes. Repeat kneading and standing two more times. Place dough in a large, greased bowl; cover with a clean damp tea towel. Stand in a warm place to prove for 1 hour or until risen slightly.

4 Line a large oven tray with baking paper. Divide dough into 18 equal portions; shape each into a ball. Place buns, touching, on lined tray in three rows of six. Cover with a clean damp tea towel. Stand for 1½-2 hours (the proving time will vary depending on the ambient temperature) or until risen slightly.

5 FLOUR PASTE Meanwhile, combine flour and sugar in a small bowl. Gradually stir in ⅓ cup (80ml) water, or enough to form a smooth firm paste. Spoon paste into a small piping bag fitted with a fine nozzle.

6 Preheat oven to 200°C (180°C fan-forced). Pipe Flour Paste on buns in a cross. Bake buns for 25 minutes or until they sound hollow when tapped.

7 GLAZE Place sugar, spices and ⅓ cup (80ml) water in a small saucepan; bring to a simmer, stirring until sugar dissolves. Cook for 5 minutes or until thickened slightly. Cool.

8 Brush hot buns with cooled Glaze; transfer buns to a wire rack to cool.

Baked buns suitable to freeze.