Apricot & Cardamom Hot Cross Buns

For a new twist, these are scented with cardamom and studded with dried apricots.

Hands-on time 40min, plus rising and cooling. Cooking time about 30min. Makes 12 FOR THE BUNS

 8 cardamom pods

 275ml whole milk

 75g caster sugar

 7g sachet fast-action dried yeast

 1tsp vanilla bean paste

 60g unsalted butter, chopped

 500g strong white flour, plus extra to dust

 1tsp ground cinnamon

 1 medium egg, beaten

 200g soft dried apricots, finely chopped

FOR THE GLAZE & CROSSES

 1 medium egg, beaten

 75g plain flour

 3tbsp apricot jam

1 For the buns, using a pestle and mortar, bash open the cardamom pods. Pick out seeds (reserve husks) and finely grind. Set aside. Pour milk into a small pan, add husks and heat until just steaming.

2 Spoon 3tbsp of the warm milk (avoid husks) into a small bowl and mix in 1tbsp sugar and all the yeast. Set aside for 5min, until bubbling. Stir the vanilla and butter into the milk pan to melt.

3 In a freestanding mixer fitted with a dough hook, or in a large bowl with a wooden spoon, mix the flour, remaining sugar, ground cardamom, cinnamon and 1tsp fine salt. Strain in warm milk (discard husks); add yeast mixture and egg. Mix to combine, then knead (in the machine or on a work surface by hand) for 8-10min, until smooth and elastic. Lightly flour your hands if the dough is sticky.

4 Knead in the apricots until evenly distributed. Return to a clean bowl (if needed), cover and leave to rise in a warm place for 1-1½hr, or until doubled in size.

5 Line a large baking tray with baking parchment. Divide dough into 12 equal pieces (weigh for best results) and roll into balls, tucking the dough under at the base to create smooth, taut tops. Arrange buns on the lined tray, spacing slightly apart. Loosely cover and leave to rise again until visibly puffed, about 45min.

6 Preheat oven to 190°C (170°C fan) mark 5. To glaze, brush the buns with beaten egg. For the crosses, in a small bowl, mix the flour with 4-5tbsp water to make a smooth, thick paste. Transfer into a small piping bag (or use a disposable food bag and snip off a corner) and pipe crosses over the buns. Bake for 20-25min, or until golden.

7 In a small pan, warm the apricot jam with 1tbsp water to loosen. Strain through a sieve, if needed, then brush over the warm buns to add shine. Leave to cool. Serve just warm or at room temperature with butter, if you like.

PER BUN 314cals, 9g protein, 7g fat (4g saturates), 53g carbs (17g total sugars), 3g fibre

TO STORE Keep in an airtight container at room temperature for up to 3 days.