Classic Hot Cross Buns

Sift the flour, salt and mixed spice into a bowl, then stir in the yeast and caster sugar.

Rub the butter into the flour mixture until the mixture resembles breadcrumbs, this can be done in a food processor.

Mix the egg with the milk and gradually stir into the flour mixture using a butter knife until a soft dough is formed. Add only enough liquid, you may not need it all.

Put the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.

Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.

Tip the dough out onto a floured surface and knead in the mixed peel and raisins until evenly distributed.

Divide into 12 equal pieces, shape each one into a round bun. Place in rows (3×4) on a lined baking sheet, leaving about 1cm between each.

Cover the dough with oiled cling film and leave to prove for another hour or until doubled in size and touching each other.

Preheat the oven 220°C (fan 200°C, gas mark 7). Mix the plain flour with 3 tablespoons of cold water to a paste and fill a food bag, snip the corner ever so slightly (or use a piping bag with a small plain nozzle) and use as a piping bag to pipe crosses onto the buns by going all the way along the middle of the buns in both directions.

Bake in the oven for 13-15 minutes until risen, turning the baking sheet if browning on one side too much.

Warm the apricot glaze and brush all over the buns as soon as they come out of the oven. Cool for 10 minutes before serving with butter if desired.