Hot Cross Buns

Whisk together butter, milk, hot water, egg, vanilla essence, brown sugar and yeast in a bowl.
In your mixer bowl combine flour, nutmeg, mixed spice, and salt.

Attach your dough hook to your mixer and add wet mixture to the flour. Place on a slow speed.

Once the dough has come together you may need to add a little more flour. The dough needs to be firm and not easily stick to your hands.

Mix for 8 minutes in your mixer. (Alternatively you can knead by hand for 8 to minutes until dough is elastic and satiny).

Roll dough into a ball, place in a bowl and cover with cling film. Leave to prove in warm place until it has doubled in size.

Mix together your peel, ginger and raisins. Once the dough has doubled in size knead through your fruit.

Separate the dough into 3 equal balls, then divide each one into 8.

Roll each into a ball, and evenly place onto your baking tray and leave to prove until doubled in size.

Preheat your oven to 190C on bake setting.

While proving make your crosses. Mix together flour and water until a thick paste is formed.

Place in a piping bag. Once dough has risen pipe your crosses on.

Put buns in the oven and cook for 8 - 10 minutes until golden brown.

Heat up your date syrup by placing it in the microwave for 45 seconds.

Once the buns come out of the oven brush the syrup on.

Best eaten immediately with lashings of butter. Can be stored in an airtight container for up to two days.