Name: Hot Cross Buns
Yield: Makes 8
Ingredients: 2 cups (8.8 ounces/250g) white bread flour, plus extra for dusting; 2 cups (8.8 ounces/250g) all-purpose white flour; 1/2 cup warm water; 1/2 cup warm milk; 1 1/2 teaspoons (0.18 ounce/5g) instant yeast; 2/3 cup (3.5 ounces/100g) raisins, currants, or golden raisins (or a mixture); Finely grated zest of 1/2 orange; 1/4 heaping teaspoon each of cinnamon, nutmeg, and allspice; 2 teaspoons (0.35 ounce/10g) fine salt; 3 1/2 tablespoons (1.8 ounces/50g) superfine sugar; 1 medium free-range egg; 3 1/2 tablespoons (1.8 ounces/50g) butter; 6 tablespoons (1.8 ounces/50g) all-purpose white flour; 7 tablespoons water; 1 tablespoon apricot (or other) jam, sieved; 1 tablespoon water

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Whether they're freshly baked or toasted, I love these buns and bake a batch whenever it takes my fancy, leaving off the crosses if it isn't Easter. I also like to vary the dried fruit – a mix of chopped dates, cranberries, apricots, and cherries is particularly good.

Recipe notes

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