Step 1

Pour the water into the bottom of a bread maker or thermocooker. Add the milk powder, butter, salt and sugar.

Step 2

Measure out the flour, and place on top. Add the spices and yeast last. Select the ‘dough’ cycle for the breadmaker (around 90 minutes), or alternatively mix in a thermocooker for around 12 minutes.

Step 3

If using a breadmaker, add the dried fruit in after 15 minutes. Alternatively, mix in the dried fruit by hand when shaping each bun.

Step 4

Cut the dough into two pieces and roll into a log. Cut into two, then cut each section into three pieces (the idea is to make a dozen hot cross buns). Form each piece into a ball and place on a baking sheet. Cover with gladwrap (or a damp tea towel) and allow to rise for at least an hour.

Step 5

Preheat the oven to 170C. To make the crosses, mix the flour and water into a paste then spoon into a piping bag. I often use a ziplock bag for this; I cut off one corner with scissors and then use it to pipe crosses onto the buns.

Step 6

Place in the oven and bake until golden. Prepare the glaze by dissolving the gelatine in boiling water, and mixing in the sugar until dissolved. Brush the buns with the gelatine mixture as soon as they come out of the oven. This will help accentuate that crosses on top of each bun.