Name: Hot cross buns
Total time: 40 min
Yield: Makes 12
Cuisine: British
Ingredients: 450g strong white bread flour; 7g sachet easy bake yeast; 1 tsp cinnamon; 3 tsp mixed spice; a good grating nutmeg; 3 tbsp caster sugar; 100g flame raisins or golden sultanas; 50g chopped mixed candied peel; 225ml whole milk, warmed; 50g butter, melted; 1 large egg, beaten; 50g plain flour; 3 tbsp marmalade

450g strong white bread flour
7g sachet easy bake yeast
1 tsp cinnamon
3 tsp mixed spice
a good grating nutmeg
3 tbsp caster sugar
100g flame raisins or golden sultanas
50g chopped mixed candied peel
225ml whole milk
warmed
50g butter
melted
1 large egg
beaten
50g plain flour
3 tbsp marmalade

Method

step 1
Mix the flour, yeast, spices, sugar and 1 tsp salt in a bowl, then stir in the raisins and peel.
step 2
Make a well in the centre then add the milk, melted butter and beaten egg. Mix with a butter knife, then use your hands to bring everything together as a dough. Tip out onto a floured worksurface and knead for a few minutes until smooth.
step 3
Put back in a clean, lightly oiled bowl, cover with a clean tea towel and leave somewhere warm for 1½-2 hours until doubled in volume.
step 4
Tip out onto a lightly floured worksurface and knead briefly. Divide into 12 equal pieces and shape each piece into a round bun. Arrange on a large, lightly oiled, baking sheet. Cover with lightly oiled clingfilm and leave until doubled in size again.
step 5
Heat the oven to 200C/fan 180C/gas 6. To make the cross, mix the plain flour with water to make a stiff but pipeable paste (3-4 tbsp). Put in a piping bag with a small nozzle. Use a sharp knife to score a light cross on each, then pipe crosses following the lines.
step 6
Bake for 15-20 minutes until golden and risen. While still warm, melt the marmalade with a splash of water. Sieve into a small bowl then brush over each bun.