You heard me correctly.

I made hot cross buns. AND IT WASN’T EVEN EASTER.

Actually, it was just after Easter, and in a lockdown stroke of genius, I decided now was the time. If I was ever going to attempt to cook hot cross buns, it should be now. And don’t they look GORGEOUS.

How did I make such stunning buns, I hear you ask? I’ll tell ya, but full disclosure, my mum helped me so I can’t take all the credit. As did Jamie Oliver.

Jamie’s recipe can be found below, with a couple of tweak from me.

Ingredients

200ml semi-skimmed milk

55g unsalted butter

I used fresh yeast (but Jamie says 2 x 7g dried yeast)

455g strong bread flour

1 tsp mixed spice

1 tsp cinnamon

grated nutmeg

55g caster sugar

Orange/mixed peel from tub (Jamie uses 2 balls of stem ginger)

1 large egg

55g raisins

Honey to glaze

Method

1. Add the 200ml of milk and 50ml water to a small pan and place over a low heat for a few minutes.

2. Add the butter to a separate pan and place over a low heat until melted and leave to the side.

3. Transfer the warmed milk/water mixture to a medium bowl and stir in the yeast.

4. Sift the flour into a large bowl, then add a pinch of sea salt, the spices, a few good gratings of nutmeg and the caster sugar.

5. Make a hole in the centre of the flour and pour in the melted butter, followed by the yeast mixture. In a separate bowl, beat the egg and add it to the bowl.

6. Mix well until you have a rough dough, then transfer to a clean flour dusted work surface and knead for about 10 mins.

7. Return the dough to a flour-dusted bowl, cover with a damp tea towel and leave in a warm place for at least an hour.

8. Transfer the dough to a clean flour dusted work surface. Bash it with your fist to reduce air, then sprinkle over the raisins and mixed peel and knead into the dough for 1 to 2 mins.

9. Preheat the oven to 190ºC/375ºF/Gas 5. Grease and line a large baking tray.

10. Divide the dough into 12 equal pieces and roll each into a ball, evenly spacing them out on the tray as you go, making sure they are touching.

11. Place the buns into the preheated oven for 10 mins.

12. Whilst in oven, place the plain flour and 2 tablespoons water into a small bowl and mix to a thick paste.

13. After 10 mins, take the buns out and pat down the risen buns then use the batter to carefully trace a cross over the top with a piping bag or spoon.

14. Put them back in the oven for another 5-10 mins.

15. Transfer to a wire cooling rack, brush over a little honey to glaze, then leave to cool.