Hot Cross Buns

Warm your milk until just steaming (not boiling).

In a bowl, mix flour, salt, cinnamon, ginger, nutmeg, sugar, yeast and orange zest.

Rub in the butter until the mixture looks like breadcrumbs.

Add the warm milk, eggs and raisins. Mix into a dough.

Knead for 10 minutes until smooth and springy.

Place in a lightly oiled bowl, cover, and leave to rise for 1–2 hours until doubled in size.

Turn out onto a floured surface and gently knock the air out.

Divide into 12 equal pieces. To make sure they are even you can weigh them to approximately 100g each.

Shape into balls and place on a lined tray, leaving a small gap between each.

Cover and leave to rise again for 60 minutes while your oven heats to 200°C (180°C fan).

Mix flour and water into a paste and pipe crosses on top.

Bake for 20 minutes until golden brown.

Brush with honey glaze for a glossy finish.

Enjoy with a slab of butter and a cuppa tea!