Easter is upon us and for many a family tradition to bake fresh ‘hot cross buns’. I have tried many recipes and will more likely try many more. I am pretty relaxed when it comes to variety of fruit and spices added. Today I used a mixture of mixed fruit and raisins as that is all I had. Dried cranberries are always a nice addition as is a little freshly grated orange zest.

Makes 12

Ingredients

500g strong white bread flour, plus extra for dusting

10g salt

75g caster sugar

10g instant yeast

50g butter, softened

2 medium eggs, beaten

200ml warm full-fat milk

20ml cool water

100g sultanas or raisins

50g dried cranberries

80g chopped mixed peel

Finely grated zest of 2 oranges

1 dessert apple, cored and diced finely

1 tsp ground cinnamon

1 tsp ground mixed spice

For the crosses

75g plain flour

75ml water

For the glaze

100 ml milk

2 Tbsp honey

Method

Put the flour into a large mixing bowl. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter, eggs, milk and half the water and turn the mixture round with your fingers. Continue to add the water, a little at a time, until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

Add the scatter sultanas, cranberries, mixed peel, orange zest, apple and cinnamon on top. Keep kneading until the dough is smooth looking and the dough bounces back when gently pressed. (5 mins).

When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.

Divide into 12 pieces and roll into balls. Place, fairly close together, on 1 or 2 baking trays lined with baking parchment paper.

Put each tray inside a clean plastic bag and leave to rest for 1 hour, or until the dough is at least doubled in size and springs back quickly if you prod it lightly with your finger.

Meanwhile, heat your oven to 220°C.

For the crosses, mix the flour and water to a paste. Using a piping bag fitted with a fine nozzle, pipe crosses on the buns.

Bake for 20 minutes, or until golden brown.

Warm the milk and sugar together until boiling and the bubbles have become large.

Brush over the tops of the warm buns to glaze. Cool on a wire rack.