Hot cross buns

450g (1lb) strong plain bread flour

1tsp salt

1tbsp ground mixed spice

50g (2oz) butter, diced

75g (3oz) caster sugar

1 x 7g sachet fast-action dried yeast

150g (5oz) sultanas

300ml (½ pint) half and half milk and water

Vegetable oil, to brush

For the crosses and the glaze

50g (2oz) self-raising or plain flour

2tbsp caster sugar

There is nothing better than classic hot cross buns

In short	Preparation time: 20 mins Cooking time: 15 mins Total time: 35 mins Serves: Party Course: Baking - bread, biscuits, cakes

Method

Sift the flour, salt and spice in a large bowl. Rub in the butter with your fingertips, then stir in the sugar, yeast and fruit. Make a well, pour in the milk and water, and gradually fold in the flour mixture until a soft dough forms.

Turn the dough onto a lightly floured surface and knead for 5min until smooth and elastic, then shape into a ball. Brush the inside of the bowl with oil, put the dough in the bowl and cover with cling film. Leave to rise in
a warm place until doubled in size, about 1-1½hr. Brush a large cake tin (about 25cm diameter) with oil. Divide the dough into 10 equal pieces and shape into balls, keeping the tops smooth. Place in the cake tin. Cover with cling film. Leave to prove in a warm place until doubled in size, about 30min.

Preheat oven to 200ºC (180ºC fan, gas mark 6). To make the crosses, mix the flour with 4tbsp cold water in a small bowl until smooth. Spoon into a freezer bag, snip off one corner and pipe crosses on the buns.

Bake for 15min until golden.

Meanwhile, make the glaze. Heat the sugar with 4tbsp water in a small pan until the sugar has dissolved. As soon as the buns come out of the oven, transfer to a wire rack and brush with the glaze. Leave to stand in a warm place until it dries.