Hot Cross Buns

• 285ml whole milk
• 50g unsalted butter
• 480g plain flour
• 80g caster sugar
• 1 tsp cinnamon
• 7g fast-acting yeast
• 1 large free-range egg
• 1 tsp salt
• 85g sunshine sultanas
• 50g candied orange peel
• 1 Braeburn apple, peeled and sliced into small cubes
• 1 orange, zest of
• 65g plain flour
• 4 tbsp water
• apricot jam

Preheat the oven to 200°C/400°F/gas 6.

Melt your butter into your milk on low heat then set aside to cool to a tepid temperature.

Mix your flour, sugar, cinnamon and yeast together in a bowl. Pour in your milk mixture and mix. As it starts to come together add your egg and salt. Beat with an electric dough hook for 2 minutes or knead by hand for 5 minutes to form a smooth sticky dough.

Pop into a lightly oiled bowl and cover with a damp tea towel. Leave in the warmest spot in your house for 1 hour to prove.

Mix together your sultanas, peel, apple and orange zest. Sprinkle into the dough and gently fold until it’s combined (do not overwork your dough). Pop back into the oiled bowl, cover with the damp tea towel and prove for another 1 hour.

Tip your dough onto a lightly floured surface and slice into equal-sized buns. This mix will make 8 large buns or 12 regular buns. Shape each piece of dough into a neat ball and pop on a lined baking tray. Space them out 1-2 inches apart as they will grow. Cover with the damp tea towel and prove for a final hour.

Mix together 65g plain flour with 4 tbsp water to create a thick but pipable paste. Add to a piping bag and pipe on the signature cross to your buns.

Bake in the oven for 18-20 minutes, until risen and golden.

Brush the still warm buns with apricot jam to glaze and leave to cool a little before pulling apart, slathering in butter and tucking in.