To Make the Hot Cross Buns

• Add the milk to a heatproof bowl and heat in the microwave in short bursts until just steaming.
• Add the flour, sugar, yeast, cinnamon, mixed spice, ginger and orange zest to a large bowl. Add the butter and rub between your fingers until the mixture resembles breadcrumbs.
• To the bowl add your warmed milk, mixed peel, raisins and eggs and mix together until fully combined.
• Knead the mixture for 5-10 minutes until it is smooth and springy.
• Transfer the dough to a clean but lightly oiled bowl. Cover the bowl with clingfilm or a clean tea towel and leave to rise for 1-2 hours or until doubled in size.
• Once the dough has risen remove it from the bowl and knead on a lightly floured surface for 1-2 minutes to "knock back."
• Split the dough evenly into 12 balls. Put each ball onto a lined tray (I did four rows of three balls) around 1cm apart.
• Cover the lined tray with cling film and leave to prove for 60 minutes. Towards the end of the prove preheat your oven to 200C (180C Fan).
• Add the 50g of plain flour to a bowl and gradually add in the water. Mix after each addition until a thick paste is formed.
• Pipe the paste onto the top of your buns to give you the crosses.
• Bake the hot cross buns in the oven for 20-25 minutes, they should be golden in colour.
• Once baked, brush the buns with apricot jam to make them sticky and shiny.