Hot cross buns

SERVES 12

INGREDIENTS

■ 270ml whole milk

■ 14g fast-action

dried yeast

■ 620g strong white flour, plus extra for dusting ■ 1 tsp salt

■ 2 tsp mixed spice

■ ½ tsp cinnamon

■ 80g caster sugar

■ 45g butter

■ 1 egg, beaten

■ Zest of 1 orange

■ 150g sultanas

and raisins

1

Gently heat the milk until it’s warm to the touch, then add the yeast. In a large bowl, mix the strong white flour, salt, mixed spice, cinnamon and caster sugar.

2

Make a well in the middle of the flour mixture. Melt the butter and pour into the well with the milk, yeast and beaten egg.

3

Mix until it forms a rough pastry, then transfer to a lightly floured surface and knead until the dough becomes soft and pliable.

4

Add the orange zest, sultanas, raisins and mixed peel, then knead for a further 2 minutes. Lightly oil a large bowl and place the dough in it. Cover with a damp tea towel or clingfilm and leave in a warm place to rise for 1-2 hours, until it has doubled in size. ■ 40g mixed peel ■ Oil, for the bowl

For the topping:

■ 2 tbsp plain flour

■ 2 tbsp cold

water

■ 2 tbsp maple

syrup

5

Preheat the oven to 190°C/ 170°C fan/gas mark 5 and line a large flat baking tray with baking paper or a silicone baking sheet.

6

Lightly flour a surface and tip out the dough. Knock the air from it and divide into 12 equal-sized balls. Place on the baking tray and flatten them a little with the palm of your hand. Cover with a clean tea towel and leave to double in size again, for about 30 minutes.

7

Meanwhile, add 2 tablespoons of cold water to the plain flour, mix into a smooth paste and then spoon the mixture into a piping bag.

8

When the dough has risen, remove the tea towel and pipe a cross of flour paste on top. Bake the buns for 10-12 minutes until golden brown. Brush with maple syrup and serve warm with butter.