Traditional Hot Cross Buns

Mix the yeast with 1 tsp sugar and 125 ml lukewarm water. Cover and leave in a warm place for around 15 minutes to start working.

Put the flour in a mixing bowl and mix in the salt and a pinch each of cinnamon, cloves and allspice. Add the remaining sugar, currants, orange and lemon peel and mix together well. Make a well in the centre and pour in the yeast solution. Add the butter and egg and knead the dough together well, gradually adding lukewarm milk, until you have a firm but smooth dough which is forming bubbles. Cover and leave in a warm place for around 1 hour to rise.

Line a baking tray with grease-proof paper.

Briefly knead the dough again, then turn out onto a lightly floured surface and shape into a long cylinder. Divide into around 12 equal-sized pieces. Form each piece into a ball, flatten slightly with the palm of your hand and place on the baking tray, leaving a little space between them. Cover with a tea towel and leave to rise for a further 45 minutes.

Finally, mark a slight cross in each bun using the blunt side of a knife.

Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.

For the cross, mix the flour and icing sugar with 3 tbsp water to form a thick paste. Spoon into a piping bag with a small nozzle and pipe white crosses into the cross mark on each bun. Bake the buns in the oven for 20-25 minutes until golden brown.