Mary Berry's hot cross buns

Method

1. Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.

2. Melt the butter in a saucepan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk).

3. Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. (This can also be done in a freestanding mixer fitted with a dough hook or in a bread machine using the dough setting.)

4. Oil a bowl and add the dough. Cover with cling film and leave to rest in a warm place for about 1½ hours, or until doubled in size.

5. Turn the risen dough out on to a lightly floured surface. Knock back and knead for a further 5 minutes. Return to the bowl, cover with cling film and leave in a warm place to rise for a further hour, or until doubled in size.

6. Turn the dough out again onto a floured surface. Divide into 12 equal pieces, shaping each of these into a ball (watch the recipe video for lots of tips from Mary on shaping hot cross buns). Line 1–2 baking trays with baking paper and place the balls on the tray, spacing them fairly close together and flattening them slightly.

7. Slip each baking tray into a large clean polythene bag, making sure the bag doesn’t touch the buns (alternatively, cover with oiled cling film or a damp tea towel). Leave for 40–60 minutes until the buns have doubled in size.

8. Preheat the oven to 220C/200C Fan/Gas 7.

9. For the topping, mix the flour with 100ml/3½fl oz water in a bowl to make a paste. Spoon the paste into a piping bag or a small food bag.

10. When the buns have risen, remove the polythene bags and pipe a cross on top of each bun using the piping bag. (If using a food bag for the paste, just snip a corner off the sealed bag.)

11. Bake for 15–20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary for them to cook evenly.

12. Melt the golden syrup in a pan and, while the buns are still warm, brush the buns with a little syrup to give a nice shine. Put the buns on a wire rack to cool completely.

13. Serve the buns split in half and buttered. Any slightly stale buns are delicious toasted.