I love the winter spices. Cinnamon is a big family favourite, with nutmeg and mixed spice ranking high as well. So hot cross buns are a big Easter favourite – although, if I’m honest, we keep enjoying them for quite some time after Easter as well 🙂 Like so many things, homemade just can’t be beaten.

1 tsp dried yeast
10 fl oz warm milk
1 oz butter
1lb bread flour
pinch of salt
2 oz demerara sugar
1 oz currants
1 oz raisins
1 tsp cinnamon
1 tsp mixed spice
1 tsp grated nutmeg
1 oz castor sugar
2 fl oz water

Rub the butter into the flour and salt

Add 1 tsp of the demerara sugar and the yeast and then pour on the milk.

Knead to a supple dough. Leave to rise in a warm place for 1hr+ (till it has doubled in size).

Knead the dough again, adding the remaining demerara sugar, the fruit and the spices.

Divide into eight portions, roll into bun shapes and place on a greased baking sheet.

Mark them with crosses made with flour and water paste.

Allow to rise for another 30 mins – or until doubled in size again.

Preheat oven to gas 7.

Mix the castor sugar and water together, warming gently to make a glaze – brush over buns.

Bake in the oven for about 15 mins. Check – should be golden and risen but not burnt at all on top.

Allow to cool completely before eating 🙂 Enjoy 🙂