Edd Kimber's hot cross buns

Mix the bread flour, salt, spices, sugar and yeast in a large bowl. In a small pan, gently warm the milk and butter over a low heat until the butter is melted. Add the zest and raisins to the pan and leave to cool for 2-3 minutes until just warm, before beating in the egg. Make a well in the flour mixture and pour in the milk mixture, stirring with a wooden spoon to make a soft dough. Bring together with your hands.

Tip the dough onto a lightly floured work surface. Knead for about 5 minutes or until smooth and elastic (you can also do this in a freestanding mixer with a dough hook attachment). Form into a ball, put into a lightly oiled bowl and cover with a clean, damp tea towel. Leave in a warm place to rise for 1 hour or until doubled in size.

Tip the risen dough onto a lightly floured work surface and flatten to knock out some of the air. Divide the dough into 9 equal pieces (around 100g each) and roll into balls. Place about 2cm apart on a baking tray lined with baking parchment and lightly cover with a clean tea towel. Allow to rise again for about 40 minutes.

Preheat the oven to 200 C, gas mark 6. To make the crosses, put the plain flour plus 4 tbsp of water into a bowl and mix to form a thick paste. Spoon the paste into a piping bag fitted with a small nozzle (or use a plastic food bag with one of the bottom corners snipped off ). Pipe crosses onto the buns. Bake for 20-25 minutes until risen and golden. Warm the golden syrup in a pan and brush over the warm buns. Allow to cool a little before serving, spread with butter, if liked.