Hot Cross Buns

Combine the bread flour, caster sugar, yeast, salt, cinnamon, mixed spice, and nutmeg in the bowl of a stand mixer fitted with a dough hook. Add the warm milk and beaten eggs and mix on low speed until a shaggy dough forms, about 2 minutes.

Increase to medium speed and add the softened butter one or two cubes at a time, waiting until each addition is fully incorporated before adding the next. Continue kneading for 8–10 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.

Add the drained dried fruit and orange zest and mix on low for 2 minutes until evenly distributed throughout the dough.

Shape the dough into a ball, place in a lightly oiled bowl, cover tightly with cling film, and refrigerate for 12–16 hours (overnight). This slow, cold proof develops flavour and makes the enriched dough much easier to shape.

Remove the dough from the fridge and leave it to come to room temperature for 1 hour before shaping.

Turn the dough onto a lightly floured surface and divide into 12 equal portions of roughly 80 g each. Cup each portion under your palm and roll against the work surface in tight circles until smooth and taut. Arrange in a lined 23 × 33 cm baking tin, spacing them just touching. Cover loosely with oiled cling film.

Leave to prove at room temperature until the buns have puffed up and are pressing firmly against each other, about 1½–2 hours.

Preheat the oven to 200°C (180°C fan / gas 6).

Make the cross paste by whisking the plain flour and cold water together until completely smooth and thick enough to pipe. Transfer to a piping bag fitted with a small plain nozzle and pipe a continuous line across each row of buns, then repeat in the other direction to form crosses.

Bake on the middle shelf for 22–25 minutes until deep golden brown and the buns sound hollow when the tin is tapped on the base.

While the buns are baking, heat the apricot jam and water in a small saucepan over medium heat, stirring until melted and smooth. Pass through a sieve to remove any lumps.

Remove the buns from the oven and immediately brush generously with the warm apricot glaze. Leave to cool in the tin for 10 minutes before pulling apart.