For me, nothing hoots easter like a batch of heavenly hot cross buns. Fresh out the oven, toasted, slathered in butter and with a hot cup of tea there really is nothing like it. As an easter gift from my kitchen to yours i’m sharing with you my very straightforward heavenly hot cross bun recipe.

• 1 tbsp dried active yeast
• 110g caster sugar
• 375g milk
• 635g plain flour
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 50g butter, melted
• 1 egg
• 240g sultanas
• 55g mixed peel
• zest of one orange

• 75g plain flour
• water

• 2-3 tbsp apricot jam

1. Gently warm the milk and sugar until tepid
2. Remove from the heat and whisk in the yeast
3. In the bowl of a stand mixer place the flour, spices, butter, egg and zest
4. Pour in the milk and yeast mixture and mix with the dough hook for 8 minutes on medium speed until smooth and elastic
5. Add in the sultanas and mixed peel and mix for a further minute
6. Place in a large, lightly oiled bowl and cover loosely with cling film. Leave at warm room temperature for an hour and a half until doubled in size
7. Line a 12″ x 9″ baking tray with greaseproof paper
8. Once proved divide the dough into 12 balls weighing roughly 110g each and roll into neat rounds.
9. Place in the tray evenly spaced apart and leave to prove for a further 45 mins
10. Preheat the oven to 200’c
11. Gradually add water to the 75g of flour until it forms a pourable consistency and pipe crossed over the buns
12. Bake for 15 mins or until deep golden brown
13. Gently warm the apricot jam and liberally brush the buns to glaze