Classic hot cross buns

Warm the milk in a small saucepan over a low heat until steaming. Remove from the heat, add the butter and swirl the pan until the butter has melted and the milk has cooled slightly.

Mix the 500g flour, the cinnamon, sugar, yeast and 1 tsp salt together in a large bowl. Pour in the warm milk mixture and half the beaten egg, and combine with a wooden spoon until the mixture starts to clump together. Tip out onto a floured work surface and knead until smooth and elastic, about 10 mins – the dough should bounce back when pressed with a finger. Transfer to an oiled bowl, cover with a tea towel and leave to prove in a warm place for about 2 hrs, or until doubled in size.

Dust your largest baking tray with flour. Tip the dough back out onto the work surface and knead in the dried fruit and mixed peel until evenly distributed. Roll the dough into a long sausage shape and cut into 12 equal pieces along its length (they should weigh about 85g each). Roll each piece into a tight, smooth ball, then arrange on the floured tray, leaving a small gap between each ball. Cover loosely with a clean tea towel and leave to prove in a warm place for 1 hr, or until almost doubled in size again – the buns should be just touching.

Heat the oven to 180C/160C fan/ gas 4 and brush the buns with the remaining beaten egg. Mix the 140g flour with enough water to make a smooth, thick paste, then spoon this into a piping bag fitted with a small round nozzle (or use a sandwich bag and snip off one corner). Pipe crosses over the buns, then bake for 25 mins until deep golden brown and cooked through.

Mix the jam with 1-2 tsp hot water to loosen it a little, then brush this over the buns. Cool for 10 mins on the tray, then serve warm or toast and spread with butter. Will keep in an airtight container for three days, or frozen for up to two months.