The best tear & share hot cross buns

Put the mixed peel and sultanas into a small bowl, then pour over the tea and leave to soak for 15 minutes. Melt the butter in a pan, then remove from the heat and add the milk and 125ml warm water. Beat in the egg, then set aside.

Put the flour into the bowl of a stand mixer. Add the sugar, salt, cinnamon and mixed spice. Mix together, then add the yeast and orange zest. Drain the sultanas and mixed peel (discard the liquid) and add to the bowl. Using the dough hook on medium speed, slowly pour the milk mixture in and knead for 4-5 minutes, or until a smooth, elastic dough forms. You may not need all the liquid, or you might need a splash more milk to clean any floury patches in the bowl. The dough will be sticky, but don’t be tempted to add extra flour at this stage.

When the dough feels soft and silky, place it in a lightly oiled, covered bowl and leave to rise in a warm place (near the boiler, next to the oven or in an airing cupboard) for 1-2 hours, or until almost doubled in size. Line a baking tray with baking parchment – the maximum size of the tray should be 30x23cm, but something slightly smaller is preferable so they join together as they bake.

Tip the risen dough onto a lightly floured work surface and fold it over itself to knock out any large pockets of air. Divide the dough into 12 even pieces and, using a cupped hand, roll into balls. Evenly space the dough on the prepared baking tray, setting them about 2cm apart. Cover loosely and leave for 1 hour, or until the buns are larger. Just before baking, preheat the oven to 200°C, gas mark 6.

For the crosses, mix the 30g plain flour with 2-2½ tbsp water to make a loose paste. Transfer the paste to a piping bag, then pipe a cross shape over each bun and bake for 15-20 minutes, until golden brown all over. Use a pastry brush to paint the honey over the tops while the buns are still hot. Serve warm or cold – they’re delicious toasted too.