Hot Cross Buns

Step 1: Bring 300ml full-fat milk to the boil in a saucepan,  then add 50g butter.

Step 2: Leave to cool, until it reaches hand temperature.

Step 3: Put the 500g strong bread flour, 75g caster sugar, 1 tsp salt and 7g fast-action yeast in a bowl and make a well in the middle.

Step 4: Pour in the warm milk mixture and then add 1 beaten egg.

Step 5: Mix well with a wooden spoon.

Step 6: When the mixture starts to come together use your hands to form a sticky dough.

Step 7: Tip onto a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand.

Step 8: Repeat until it becomes smooth and elastic in texture.

Step 9: Put the dough into a bowl and cover with cling film. Put it in a warm place for 1 hour to prove or until doubled in size.

Step 10: With the dough in the bowl, tip in 75g sultanas, 50g mixed peel, 1 tsp cinnamon, orange zest and apple and knead together.

Step 11: Cover with clingfilm and repeat the proving stage again.

Step 12: Divide into 15 equal pieces and roll into balls. Place onto greased baking sheets making sure they do not touch. Repeat the proving stage again.

For the cross 

Step 13: Make a cross on the top of the bun using a knife.

Step 14: Mix a little water with 75g plain flour to make a thick paste.

Step 15: Pipe a line of the flour mix across each bun then repeat in the other direction to create a cross.

Step 16: Bake in a preheated oven 220C/gas mark for 7- 20 minutes or until golden brown.

Step 17: Gently heat the 3tsp of apricot jam until it melts, then remove any chunks using a sieve. Brush the melted jam over the cooked buns and leave to cool.