Ingredients

For the Hot Cross Buns

200ml milk 

60g butter 

14g/2 sachets of yeast 

250g strong bread flour 

200g plain flour 

1 tbsp of custard powder 

2 tsp of cinnamon

1/2 tsp of nutmeg 

50g caster sugar 

1 thumb of fresh ginger 

100g dried mixed fruit 

2 easy peelers oranges 

2 tbsp sugar for the glaze

For the crosses 

Flour 3 tbsp

Water 3-4 tbsp 

Here’s how 

Pour the milk and butter in to a small sauce pan and heat gently for 2-3 minutes. 

Meanwhile weigh out both of your flours and place them into a mixing bowl with your yeast, custard powder, sugar and spice. 

Make a well in the middle and pour in the warm milk. 

Using your hand in a claw shape to mix the dough together in the bowl, until it forms a soft ball of dough on your hand and the bowl is relatively clean of dough. 

Transfer the mixture to a clean work surface and knead for 5 minutes or until the dough is stretchy and smooth. 

Return the dough to the mixing bowl, cover and leave to prove for 1 hour or until it doubles in size. 

Place the dried fruit and chopped fresh ginger into a bowl and squeeze over the oranges.

Then scoop the dough out onto a clean work surface and knock all the air out. 

Lift the dried fruit out of the orange juice (keep the juice as you’ll need it later) and add to the dough. 

Fold the dried fruit into the mixture and knead for a few minutes until the fruit has incorporated. 

Cut the dough into 4 equal portions and place into a loaf tin.

Leave the buns to prove for 30-40 minutes or until they double in size. 

Meanwhile mix the flour and water together to make a batter (similar texture to pancakes) then place in a piping bag. 

When the buns have proved, pipe the crosses on top and bake in a pre heated oven 180c for 30-40 minutes or until golden and baked.