Hot Cross Buns

Step 1: In a large bowl, combine the flour, yeast, sugar, allspice, cinnamon and salt. Briefly mix with a stand mixer fitted with a dough hook.

Step 2: Add the butter, milk, egg, sultanas and orange zest.

Step 3: Mix for 5 minutes until a smooth, elastic dough forms. Start on speed 2; once the ingredients are combined, increase to speed 4. After 1 minute, add extra flour if needed, just enough for the dough to pull away from the bowl and not stick heavily to your fingers.

Step 4: Alternatively, dust a work surface with flour and knead the dough by hand for 10 minutes.

Step 5: The dough is kneaded enough when it is smooth and does not break when stretched.

Step 6: Leave the dough in the bowl, cover with cling wrap and place in a warm, draft-free place until doubled in size. This takes 30 minutes to 1 1/2 hours, depending on the warmth of the spot.

Step 7: Line a 31.5 x 23.5 cm / 9 x 13-inch tray with baking paper, leaving an overhang.

Step 8: Remove the cling wrap and punch down the dough to deflate it.

Step 9: Dust a work surface with flour. Turn out the dough, shape it into a log to deflate the air, then cut it into 12 equal pieces.

Step 10: Take one piece and press it down with your palm. Gather the dough into a ball with your fingers, then roll it briefly into a ball. This stretches one side of the dough to create a smooth surface.

Step 11: Place the ball on the tray with the smooth side up. Repeat with the remaining dough and arrange the buns in 3 rows of 4.

Step 12: Lightly spray a piece of cling wrap with oil, then lay it loosely over the tray.

Step 13: Return the tray to a warm place and leave for 30–45 minutes, until the dough has risen by about 75 percent.

Step 14: Partway through the second rise, preheat the oven to 180°C/350°F.

Step 15: Mix the flour and water until a thick, runny paste forms.

Step 16: Spoon the paste into a round 3 mm piping bag or a small zip-top bag, then snip off a corner.

Step 17: Remove the cling wrap and pipe crosses onto the buns. Pipe slowly so the lines follow the curves.

Step 18: Bake in the preheated oven at 180°C/350°F for 22 minutes, or until the tops are deep golden brown. The surface colour is the best test for doneness.

Step 19: Meanwhile, put the jam and water in a bowl and microwave for 30 seconds. Mix to combine.

Step 20: Remove the buns from the oven. Use the baking-paper overhang to lift them onto a cooling rack.

Step 21: Brush the buns with the jam mixture while warm. Let them cool until warm before serving.