Next level hot cross buns

• large eggs↗4
• milk↗3 tbsp tbsp
• strong white bread flour↗400g g

  plus extra for dusting

• fast-action dried yeast↗7g sachet g
• golden caster sugar↗50g g
• mixed spice1 tsp tsp
• ground cardamom↗1 tsp tsp
• orange↗1

  zested

• raisins↗75g g
• dried cranberries↗75g g
• unsalted butter↗200g g

  cut into cubes and softened

• plain flour↗50g g
• caster sugar↗1 tbsp tbsp
• cardamom↗small pinch of ground
• apricot jam↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Prepare the dough the day before baking. Whisk the eggs and milk together in a jug and put the flour, yeast, sugar, spices, orange zest, fruit and a pinch of salt in the bowl of a stand mixer fitted with a dough hook. With the mixer running on medium speed, slowly pour in the egg mixture, until everything is incorporated into a soft dough. Add the butter and gradually increase the speed, kneading for 8-10 mins until the dough comes away from the sides of the bowl and clings to the hook. Scrape the dough off the hook, cover and chill overnight to prove.

2. 2

   Tip the dough onto a floured work surface. Briefly knead, then roll into a long sausage shape. Quarter, then divide each quarter into three pieces so you have 12 portions. Roll each into a ball and place on a lined baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 2 hrs, or until almost doubled in size.

3. 3

   Heat the oven to 200C/180C fan/gas 6. To make the topping, mix the flour with the sugar, cardamom and about 3 tbsp water, adding the water 1 tbsp at a time until you have a thick paste. Spoon into a piping bag fitted with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins until golden brown. Meanwhile, heat the apricot jam in a small pan or the microwave to loosen, then brush over the warm buns. Leave to cool before serving.