BAKE YOUR OWN HOT CROSS BUNS

We soak the dried fruit in Earl Grey tea before adding to the dough for an extra-special flavour.

FOR THE DOUGH

500G STRONG WHITE FLOUR

1 TSP DRIED YEAST

1 TSP SALT

40G CASTER SUGAR

250ML MILK

60G BUTTER, SOFTENED

2 MEDIUM EGGS

FOR THE DRIED-FRUIT MIX

250G MIXED DRIED FRUIT

3 TSP MIXED SPICE

LARGE MUG OF STRONG, HOT EARL GREY TEA

FOR THE CROSSES

50G PLAIN FLOUR

2 TSP OIL

PINCH OF BAKING POWDER

1 TSP CASTER SUGAR

MILK (OPTIONAL)

FOR THE HONEY GLAZE

2 TBSP HONEY MIXED WITH 2 TBSP HOT WATER

1 In a large mixing bowl, combine all the dough ingredients to make a soft but not too sticky mixture. Transfer to a lightly floured worktop and knead for 15 minutes until smooth and elastic. Shape into a ball, transfer to a lightly oiled bowl, cover and leave to rise for 1 hour until doubled in size. 2 Meanwhile, soak the dried fruit and spice in the tea. 3 Lightly oil a baking tray. Drain the dried fruit well. Turn out the dough onto a lightly floured worktop, press into a large rectangle and scatter over the fruit. Knead to incorporate evenly.

4 Divide the dough into 12 portions, shape into buns and arrange on the baking tray, spaced apart. Cover and prove for 20-30 minutes until doubled in size.

5 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Combine the crosses ingredients, adding a little milk if necessary, and pipe onto the buns. Bake for 12-16 minutes until golden and the bottoms sound hollow when tapped. Transfer to a wire rack and brush with the warm honey glaze.