The biggest hot cross bun recipe

By Mitzie Wilson & Debbie Major

Home-made hot cross buns are delicious, but as all that shaping takes time, try this one-mix, one-knead, one-rise bun. It couldn’t be easier.

1. Put the plain flour and salt in a mixing bowl. Add the butter and rub into the flour until the mixture resembles crumbs. Stir in the yeast, then add the remaining ingredients, except the milk.
2. Pour the 125ml milk into a jug and add 125ml boiling water. Stir into the dough and mix until it comes together as a soft ball. Turn the dough out onto a lightly floured work surface and knead for 10 minutes, until smooth and elastic. Form into a ball and put on a non-stick baking tray. Leave in a warm place for about 1 hour or until the dough doubles in size and feels very light and airy.
3. Preheat the oven to 200°C/fan180°C/gas 6. Brush the top of the bun with the remaining milk. To make the cross, mix 1 tablespoon plain flour and 1 tablespoon water to make a soft paste for piping. Put into a disposable piping bag, snip the end and pipe a cross over the dough.
4. Bake the hot cross bun in the oven for 40 minutes or until golden brown. To test if it’s cooked, carefully turn the bun over and tap the base – it’s ready if it sounds hollow. Cook for a further 10 minutes if necessary. Transfer to a wire rack to cool. The hot cross bun is best eaten within 24 hours with butter or, after that, toasted and spread with butter