Hot Cross Buns by Allinson's

Method

1. MIX Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is.

4. SHAPE Sift the mixed spice over the dough, then knead in with the sultanas and mixed peel. Cut the dough into 12 even pieces (use a weighing scales if you like). Roll each piece into a ball and arrange on a baking tray lined with baking parchment with space between for them to grow.

5. PROVE Cover the dough again with a clean tea towel and leave to prove until almost doubled in size again. Preheat your oven to 200°C (180°C fan, gas mark 6).

6. BAKE Mix the plain flour with a tbsp of water at a time to a thick paste and spoon into a piping bag (or into a plastic food bag and snip the corner off). Score a cross in the top of each bun with a small, sharp, floured knife and pipe crosses on the buns in the cuts you made. Bake the buns for 12-15 minutes or until golden. If you tap the base of a roll it should sound hollow.

7. GLAZE Melt the jam in a small pan, then sieve out the lumps of fruit. Brush the apricot glaze over the freshly baked buns and then cool on a wire rack.