Honey Hot Cross Buns

Heat the milk until warm then pour into a large bowl.  

Mix in the Egmont honey then sprinkleover the yeast, mix again and leave to sit until it goes frothy. 

Add in the melted butter and the egg and mix again before adding in the sultanas, mixed peel, flour, salt and spices.  

Using a fork bring the dough together then turn out onto a clean floured surface and knead for 10 minutes.  

Put the dough into an oiled bowl, cover with cling film or put into a large plastic bag and leave in a warm place (a sunny spot somewhere or the hot water cupboard are both good places) to rise until the dough has doubled in size. The time this takes will vary depending on the temperature of the room. Ours took 45 minutes to rise but it could take as long as an hour and a half. 

Pre-heat the oven to 180°C and line a 20cm square tin with baking paper. Dust a clean surface with flour again and roll the dough out into a log. 

Cut into 9 pieces and then roll each one into a ball and then arrange these in the tin.  

Again, cover with cling film or put into a plastic bag and leave for 30 minutes to rise in a warm place until they are about three quarters larger. 

In a small bowl, mix the flour and water into a thick paste, put into a small Ziplock bag, snip off the corner (not too much of it!) and pipe on the crosses.  

Put the buns into the oven and bake for 25 minutes or until golden brown, turning them halfway through cooking.  

Once done, remove from the oven then brush with some extra Egmont Honey then remove from the tin and leave to cool.  

Eat warm or toasted with lashings of butter and an extra drizzle of honey if desired.