Hot Cross Buns

Method

Sift 400g of the flour, the cocoa powder, mixed spice and salt into a bowl. Add the butter and, with your fingertips, rub together until the mix resembles fine breadcrumbs. Stir in sugar and dried yeast, then form a well in the centre. Whisk the egg and milk together and pour into the well. Quickly mix with a wooden spoon to make a dough.

Knead on a lightly floured surface for 10 minutes until soft and silky. Shape into a ball. Put in a large, lightly oiled bowl, covered with cling film. Leave for 1½ hours in a warm place, until doubled in size.

Place the dough to a lightly floured surface, flatten slightly, then knead in the raisins, chocolate, zest and candied peel, until everything is evenly distributed.

Roll into a sausage shape and divide into 13 equal pieces (about 90g each) and shape into smooth-surfaced buns. Place in rows on a lightly oiled baking tray, leaving a small gap between each. Cover loosely with lightly oiled cling film and leave to prove in a warm place for 1 hour or until doubled in size again. The buns should now be touching each other.

With a serrated knife, score the tops of the buns with a cross. Mix the remaining 75g flour with a tbsp oil and 5 tbsp cold water to a smooth paste, then spoon into a piping bag. Carefully pipe the mixture in lines along the knife marks on the buns, going first one way, then the other.

Bake in a preheated oven at 200°C/fan180°C/gas 6 for 20 minutes until risen and firm to the touch. While they are baking, put the rest of the orange juice and sugar into a pan. Put over a low heat until it has dissolved. Bring to the boil until it thickens. Remove the buns from the oven and turn out onto a rack. Glaze with the syrup and serve warm or cold.