How to make hot cross buns

Preheat the oven to 200°C. In a large mixing bowl, combine the cake flour, salt, muscovado sugar, ground cinnamon, mixed spice and ground nutmeg. Cube the butter and add it to the dry ingredients.

Rub with your fingers until the mixture resembles fine breadcrumbs. Stir in the instant dry yeast and chopped mixed dried fruit. In a small saucepan, heat the milk and the water until the liquid is lukewarm and add it to the flour mixture. Mix to form a dough. On a lightly floured work surface, turn the dough out and knead until soft, about 5 minutes.

Divide the dough into 20 pieces and roll to form balls. Place the balls in a row on a lightly greased baking tray and slightly flatten the tops. Cover with plastic wrap and leave to rise until double in size, about 2 hours. For the topping, combine the other 50ml cake flour and 20ml (4 tsp) water. Stir to form a paste. Spoon into a piping bag and pipe a cross onto each bun. Bake until golden, about 20 minutes. Place on a cooling rack to cool slightly. To glaze the buns, heat the golden syrup until it has slightly melted and brush it over the buns.