Makes eight hot cross buns

Ingredients

Buns540g strong white bread flower2 tsp mixed spice15g milk powder60g caster sugar2 large pinch fine sea salt10g dried yeast220ml water4 whole eggs50g unsalted butter, softened60g raisins30g mixed citrus peel

Cross mixture100ml water40ml vegetable oilpinch of salt200g strong white bread flour

Glaze70 caster sugar25ml whole milk25ml water

Method

1. To make the dough, in a mixing bowl, mix together all the bun ingredients, except the raisins and mixed peel. Work the dough until it comes loose from the sides and becomes smooth and elastic.
2. Transfer to an air-tight container and prove in the fridge overnight.
3. The next day poor the dough back into a big mixer bowl and work in the raisins and mixed peel.
4. Roll into small balls and store in the fridge until ready to use, you can also freeze the mixture.
5. To make the cross mixture, whisk together all the ingredients. Use straight away or store in the fridge, it will keep for two days.
6. To bake, take out of the fridge or if frozen defrost in the fridge over-night. Spray/dampen with a little water, cover with a lid and prove on top of the oven until double in the original size. Space the buns on a lined tray, brush with egg wash and pipe the cross mixture on top. Bake at 170°C for 16 minutes and turn halfway through baking.
7. Once baked, brush with the glaze as soon as they come out of the oven.
8. Eat warm, cold or toasted. Delicious served with homemade jam and butter.