The Hot Cross Buns Recipe These sweet buns are too delicious to have just for Easter.

Ingredients:

3⁄4 cup milk

4 tbsp unsalted butter

1 tsp pure vanilla extract

1 (1⁄4oz/10g) package dried yeast

1⁄2 cup sugar

3 3⁄4 cups bread flour, sifted,

plus extra for dusting

1 tsp salt

2 tsp pumpkin pie spice

1 tsp ground cinnamon

1 1⁄2 cups (6oz) mixed dried fruit (raisins, golden

raisins, and mixed peel)

1 large egg, beaten, plus 1 extra for glazing

vegetable oil, for greasing

For the paste:

1 tbsp all-purpose flour

1 tbsp sugar

Method

1 Heat the milk, butter, and vanilla in a pan until the butter is just melted. Cool until tepid. Whisk in the yeast and 1 tablespoon of sugar. Cover for 10 minutes until it froths.

2 Put the remaining sugar, flour, salt, and spices into a bowl. Mix in the egg. 

3 Add the milk mixture and form a dough. Knead for 10 minutes on a floured surface. Press the dough out into a rectangle, scatter over the dried fruit, and knead briefly to combine.

4 Place the dough in an oiled bowl, cover with plastic wrap, and leave in a warm place for 1–2 hours until doubled. Turn the dough out onto a floured surface, knock it back, and divide into 10–12 balls. 

5 Place them on lined baking sheets. Cover with plastic wrap and a kitchen towel and leave for 1–2 hours.

6 Preheat the oven to 425°F (220°C). Brush the buns with the beaten egg. For the paste mix the flour and sugar with water to make it spreadable. Put it into the piping bag and pipe crosses on the buns. 

7 Bake in the top of the oven for 15–20 minutes. Transfer to a wire rack and allow to cool for 15 minutes. STORE The buns will keep in an airtight container for 2 days.

BAKER’S TIP:

These traditional Easter buns are very different and far superior to their bland store-bought namesakes. They have a delicate, crispy exterior surface and a light, moist, fragrant crumb with authentically assertive levels of fruit and spice. They are delicious still warm from the oven, spread with plentiful cold butter.