Shiny happy tasty hot cross buns

Forgo the traditional Easter treat in the shops and try this recipe lovingly devised from scratch. In honour of Africa’s Spice Route legacy, it features more spices and fruit than the English version – and apricot jam on top

as you work. You’ll need to sprinkle a little flour on as you work; just gauge that using your common sense, and don’t get carried away with adding flour or your buns will be too dense. So to speak.

Put the oven on for five minutes then turn it off. Oil a clean bowl, put the dough in it, cover with a damp towel and put it in the slightly warmed oven to rise for 60 minutes. Or choose another warm place. There’s your first rise. It should double.

While it’s having its first rise, weigh the sultanas and raisins and put them in a bowl. Add to it the grated orange and lemon zest, the grated apple and the spices.

After the rise, remove it from the oven and add the above measured ingredients all at once. Work them thoroughly into the dough with your hands, then cover again with a damp towel and return to the turned-off oven (or other suitable warm place) for another hour.

It should now double in size, or even more. My batch “grew” massively.

After the second rise, flour a clean working surface and turn out the dough on it. Line a large baking sheet (or two smaller ones) with greaseproof paper. Divide the dough into three equal pieces. Roll out each of those pieces with floured hands until you have a thick, even log. Measure out five pieces from each log and break them off, roll each into a ball, and place them on the lined pan with good space in between. I had rows of 3 buns x 5 rows = 15 buns.

To make the crosses, mix 5 Tbsp flour with about 4 Tbsp water. You want a thick paste and a piping bag. I fashioned one from a small freezer bag, cutting a small hole in one corner. Pipe it all the way down each row of buns in the middle from one end of the tray to the other, then all the way across, for every row. Make more if you run out. They rose hugely during their cooking duration, which is 20 to 25 minutes, depending on your oven. For my gas oven I set the heat to 240°C, but most electric ovens will be happy to bake them at 220°C. If they’re a tad too blond after the cooking time, give them a few more minutes.

Shortly before they’re cooked, melt apricot jam in a pot over a low heat, and whisk it to ensure it is all evenly melted. Brush this generously over the buns and return them to the oven for five minutes. Then brush them again (if there’s not enough jam, melt some more). Double glazing is what gives the hot cross buns their beautiful shine. And shine you will when you serve them to your lovely people, and so will they.