Hot Cross Buns

Preheat oven to 190C Fan/ Gas Mark 5.

Stir together the warmed milk, the sugar and yeast in a small jug or bowl.

Warm a large metal bowl gently for a few minutes on a low heat or in the oven, then put in the flour. Mix in the other dry ingredients – the spices, fruit, salt and lemon zest and rub in the butter.

Create a well in the flour and add the milk mixture, then the beaten egg.  Mix the ingredients until well incorporated. Knead for ten minutes until a good smooth dough is formed.

Cover with greased cling film or a clean damp cloth and leave until double in size ( can take up to two hours depending on room temperature, place the dough somewhere warm to speed it up)

When risen knock back the dough and knead for a further two minutes. Cut into twelve equal pieces and roll into bun shapes.

Place on baking parchment on a metal baking sheet a few cm apart and leave to double in size.

Meanwhile make the paste to create the cross on each bun the flour and water together (it should be runny enough to drizzle across the buns by mixing. Cross each bun when they are risen and ready to bake.

Cook in centre of oven for 15 – 20 minutes until the buns are golden brown.

Make the glaze by dissolving the sugar with the hot water and mixing well.

Remove from oven and glaze immediately, using a pastry brush, with the sugar water glaze.