Cherry hot cross bun tear & share

1 Gently heat the milk, butter and demerara sugar in a small saucepan until the sugar has dissolved. Leave until cool enough to handle then mix in the egg.

2 Place the flour in the bowl of a stand mixer fitted with a dough hook. Add the yeast to one side and the caster sugar, salt, mixed spice and lemon zest to the other side. With the motor running, gradually add the milk mixture and knead for 10 minutes until the dough is soft and smooth. Transfer to a greased bowl, cover with clingfilm and leave in a warm place for at least 1 hour or until doubled in size.

3 Grease and base line a 27cm square tin. Tip the risen dough onto a lightly floured surface and knead in the dried cherries. Divide into 16 small balls and place in the tin leaving a little space between them. Cover with clingfilm and rest for 45 minutes until risen. Meanwhile, preheat the oven to 200°C, gas mark 6.

4 Mix the plain flour with 2-3 tbsp water to give a loose paste and transfer to a small piping bag or plastic food bag. Pipe thin crosses over each bun and bake for 20 minutes. Brush with syrup while still hot.