Hot cross muffin buns

• strong white bread↗450g g

  flour

• salt↗½ tsp tsp
• butter↗50g g

  cut into pieces

• easy-blend dried yeast↗7g sachet g
• ground mixed spice2 tsp tsp
• golden caster sugar↗50g g
• lemon↗finely grated zest 1

  finely grated zest 1

• milk↗275ml/9fl oz ml/9fl oz

  plus extra to glaze

• eggs↗2

  beaten

• luxury mixed dried fruit200g g

  cherries halved

• plain flour↗2 tbsp tbsp
• golden syrup↗

  to glaze

Step-by-step instructions

1. 1

   Put all dough ingredients, except the dried fruit, in the breadmaker, following the order in your manual. Set to dough programme.

2. 2

   Once the dough is ready, turn it out onto a lightly floured surface and punch down to deflate. Pat into a large flat circle, tip the fruit in the centre and enclose with the dough. Knead the fruit in, cutting through the mixture with a sharp knife, then re-knead a few times to distribute the fruit evenly.

3. 3

   Cut out nine 14cm squares of baking parchment and have ready a 12-hole muffin tin. Cut the dough into 9 even-sized pieces and roll each into a smooth ball. Push a square of the parchment into a tin hole and drop in a ball of dough. Repeat with the rest. Cover the tin loosely with lightly-oiled cling film and leave in a warm place for 30-45 minutes or until doubled in size. Preheat oven to fan 180C/ conventional 200C/gas 6.

4. 4

   For the crosses, blend the flour to a smooth paste with 5-6 tsp of cold water. Spoon into a small plastic food bag and cut a small hole off one corner or use a piping bag. Pipe crosses on the buns. Bake for 15 minutes or until golden. Lift onto a cooling rack. Brush with a little golden syrup while warm.