Instructions: Aga equipment:
wire shelf on fourth set of runners in roasting ovenwith cold shell on first or second set of runners (depending on the use of your buns)

Crumble the yeast into the warn milk and leave to stand for 3 to 4 minutes. Mix the hours salt and spices in a large bowl and rub in the butter.

Stir in the sugar then add the yeast liquid and egg.

Mix to a manageable dough adding a little extra milk or water if necessary.

Turn the dough out on to a floured surface and knead it thoroughly for up to 10 minutes until smooth stretchy and not at all sticky.

Flour the bowl lightly return the dough to it and cover then leave by tire side of the aga for about 1 1/ hours until well risen and doubled in size.

This dough is richer than most and therefore takes longer to rise.

Gently re knead the dough (this is called knocking back) whilst working in the dried fruits.

Divide the dough into twelve pieces and shape into buns placing them on a floured baking sheet quite close together so that the buns will grow together during proving.

Cover with a damp teatowel or plastic wrap and leave by the aga for a further 45 to 60 minutes until well risen.

Mix together the ingredients for the paste beating them until smooth.

Spoon into a large piping bag fitted with a 4mm straight pipe.

Carefully score crosses on the buns with a sharp knife then pipe the paste over the score marks cutting it cleanly from the end of the pipe with a sharp knife.

Bake the buns in the roasting ovenfor 15 minutes then slip in the cold shelf and cook for a further 10 to 15 minutes.

Prepare the glaze while the buns are baking.

Leave the ingredients in a pan on the hack of the aga for 15 minutes then stir and bring rapidly to a boil continuing to cook quickly for 2 minutes to make a thick paste

Brush the mixture over the hot cross buns as soon as they come out of the oven.

Cool on a wire rack.

I always prefer to serve these buns toasted no matter how fresh they are but you will have to toast them in the aga toaster with the lid up on the boiling plate.

There is nothing like the taste of a home made hot cross buns. We like ours to be really spicy and made with a mixture of white and wholewheat flours.

Makes 12

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