Laura Scott's Hot Cross Buns

Laura Scott's delicious recipe for Hot Cross Buns can't be rushed, so it's perfect for when you fancy a good long baking session - and the results are well worth the effort.

Ingredients

• For the buns:
• 625g / 1.3lb strong white flour, plus extra for dusting
• 1 tsp salt
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon or a mixture of cinnamon and freshly grated nutmeg
• 45g / 1.5 oz unsalted butter, cubed, plus extra for greasing
• 85g / 3oz sugar
• Zest of 1 orange
• 1½ tsp yeast (the fast acting type)
• 275ml / 10fl oz milk
• 1 free-range egg
• 85g / 3oz sultanas
• 50 g mixed peel
• For the topping:
• 2 tbsp plain flour
• 1 tbsp honey

Preparation

1. Sieve the flour, salt and spices into a large mixing bowl, then use your fingertips to rub in the butter. Use a spoon to create a well in the centre of the mixture before tipping in the orange zest, sugar and yeast.
2. Next, gently warm the milk so it is just tepid, then beat the egg and add to the flour, along with the milk. Mix together until it forms a dough, then turn out onto a lightly floured surface.
3. Use your hands to work the mixed dried fruit into the dough. Knead lightly for 5 minutes. This helps to break down the gluten in the flour - the end result should be quite stretchy.
4. Use a little butter to grease a large mixing bowl. Roll the dough into a ball and put it in the bowl. You’re now going to leave it for an hour to prove, so cover with a clean tea towel and put it somewhere warm (an airing cupboard works well). Make yourself a cup of tea while you’re waiting – you even have time for lunch!
5. After an hour, sprinkle flour over a board or clean worktop and tip the risen dough onto it. Now, press the air bubbles out, using your hands – this is known as knocking back. Roll it into a ball again and put it back in the bowl, then cover and set aside for around half an hour, to allow it to rise again.
6. Place the dough on a floured board and divide into 10 – 14 pieces, depending how many buns you want. Roll each into a ball, before gently patting them down. Cover and rest for five minutes while you grease a baking sheet with butter.
7. Put the buns on the tray before wrapping it loosely in greaseproof paper, then put inside a large, clean polythene bag. Secure the end of the bag to make it as airtight as you can, and set aside in a warm place for a further 30 minutes to rise.
8. While the buns are rising, you have time to make the topping by mixing the plain flour to a smooth paste with 2 tablespoons of cold water. Spoon the flour mixture into a piping bag (or put it in a plastic food bag and cut off the corner).
9. When the buns have had their half hour of rising time, preheat the oven to 240C/475F/Gas 8 then uncover the buns before piping a cross onto the top of each.
10. They are finally read to bake and this is quite a quick process, you’ll be pleased to know! Simply bake for 8-12 minutes (if you have made 10 larger buns they will take longer to bake than 14 smaller ones, so bear that in mind) until they are a lovely golden colour. Remove from the oven then brush straight away with the honey (you may need to warm it gently first, to make it easier to brush). They are lovely enjoyed warm, with butter melting into them, so make another cup of tea while they cool a little and then get stuck in!