Hot cross buns

Put the flour, sugar, mixed spice, cinnamon and lemon zest into a large bowl and mix. Then add the salt and yeast to opposite sides of the bowl.

Warm the milk in a pan while melting the butter in a separate pan. Add the butter and 200ml of milk to the large bowl of flour and sugar.

Add the eggs to the mix and use your hands to mix it all together. Be sure to get the flour off the edges of the bowl as you go.

Add the remaining milk slowly until you have a soft dough.

Flour a work surface and tip the dough out. Knead by hand and slowly add the sultanas and mixed peel. Knead for around 10 minutes until the dough is silky, elastic and in a smooth ball. You can also use a dough hook to do this.

Oil a bowl and place the dough inside. Cover with cling film and leave in a warm place for about 1.5 hours or until doubled in size. If you’re struggling to find a warm place, turn your oven on as low as possible (around 30c) and put the bowl of dough inside.

After the dough has doubled in size, tip it out onto a floured surface and cut it into 12 balls.

Line a baking tray or two with paper and put the balls on the tray, placing them close together and flattening slightly.

Put the baking tray into a large clean plastic bag (think giant sandwich bag) making sure it doesn’t touch the buns. Leave for up to 60 minutes until they’ve again doubled in size.

Meanwhile, heat the oven to 220c/200 fan/gas mark 7.

Add the plain flour to a bowl with 100ml water. Mix it to form a paste and spoon into an icing bag.

When the buns have doubled in size, take them out of the bag and pipe a cross onto each bun.

Bake for 15 to 20 minutes until they’re a pale golden colour.

Melt the golden syrup in a pan and, while the buns are still warm, brush them with a little syrup for a brilliant shine. Leave to cool.