Hot Cross Buns

I've never made hot cross buns before, so this was a bit of a learning experience. I tried to different recipes and this was definitely the winner. I made my own mixed peel, but I think you could easily omit it and just use the zest.

-Paul Hollywood

300 ml/10fl oz. whole milk
500 g/1 lb. 2 oz. bread flour
75g/ 2 ½ oz. caster sugar
1 tsp. salt
7g fast-action yeast
50g/ 1 ¾ oz. butter
1 egg, beaten
150g/ 5oz sultanas/raisins
80g/ 3 oz. mixed peel
1 apple, cored and chopped
2 oranges, zest only
2 tsp. ground cinnamon
oil for greasing the bowl

For the cross:
75g / 2 ½ oz plain flour, plus extra for dusting

For the glaze:
3 Tbsp. apricot jam

Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.

Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.

Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic.

Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.

Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.

Heat oven to 420-4255 F.

For the cross, mis the flour with about 5 Tbsp water in a small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.

Bake for 20-25 minutes on the middle shelf in the oven, or until golden brown.

Gently heat the apricot jam to melt, then save to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave too cool. Gently rip the buns apart to serve, revealing temptingly soft edges.