Hot Cross Buns

Method

1. Preheat the oven to 190°C / 170°C Fan / Gas Mark 5.

2. In a large mixing bowl, add the flour, brown sugar, cinnamon, mixed spice, 30g of butter and yeast. Rub with your fingertips until a sandy texture is formed.

3. Mix the orange zest and cranberries into the flour mixture.

4. Warm the Renastep and remaining butter in a small saucepan (do not boil)

5. Pour the Renastep into the flour mixture, add the eggs and combine until the mixture forms a soft, sticky dough.

6. Tip the dough out onto a lightly floured work surface and knead well for 5 minutes, or until the dough is smooth and elastic. Alternatively, this can be done in a freestanding mixer using a dough hook.

7. Place the dough in an bowl, cover with a damp tea towel and leave to rise for about 1 hour. This is best done in a warm room.

8. Divide the dough into 3 equal amounts and roll with your hands into a bun type shape.

9. Cover loosely with a clean tea towel and let the dough rise for 15 minutes.

10. Once the buns have risen, put them in the oven and bake for 20-25 minutes or until golden-brown.

11. Remove the buns from the oven and let them cool slightly before transferring them to a cooling rack.

12. Meanwhile, warm the apricot jam for a few seconds in the microwave and then, using a pastry brush, brush the top of the hot cross buns with the warm jam.

13. Mix the icing sugar and water, then transfer to a disposable piping bag and snip off a tiny snip at the end. Pipe a cross shape on top of the bun.