Hot cross buns ways

We've taken an Easter classic to the next level. Classic, savoury or studded with chocolate - what's your flavour?

- CASSIE BEST

Classic hot cross buns

MAKES 12 PREP 30 mins plus 3 hrs proving COOK 25 mins MORE EFFORT V

250ml whole milk

50g unsalted butter, cut into cubes

500g strong white bread flour, plus

140g for the crosses and

extra for dusting

½ tsp ground cinnamon

85g golden caster sugar

7g sachet fast-action dried yeast

2 eggs, beaten vegetable or sunflower oil, for the bowl

100g mixed dried fruit

50g mixed citrus peel

2 tbsp apricot jam

1. Warm the milk in a small saucepan over alow heat until steaming. Remove from the heat, add the butter and swirl the pan until the butter has melted and the milk has cooled slightly.

2. Mix the 500g flour, the cinnamon, sugar, yeast and 1 tsp salt together ina large bowl. Pour in the warm milk mixture and half the beaten egg, and combine with a wooden spoon until the mixture starts to clump together. Tip out onto a floured work surface and knead until smooth and elastic, about 10 mins the dough should bounce back when pressed with a finger. Transfer to an oiled bowl, cover with a tea towel and leave to prove in a warm place for about 2 hrs, or until doubled in size.