Step 1

To make the dough, place the flour and spices into a large mixing bowl and stir in the sugar and salt. Rub in the butter with your fingertips, then stir in the sultanas and mixed peel. Make a well in the centre.

Step 2

Drop the egg into the well and add the sourdough starter. Add most of the water. Mix to a soft, slightly sticky dough, adding the remaining water if required.

Step 3

Turn out the dough and knead gently, until smooth and elastic and no longer sticky. Place in a lightly oiled bowl, turning to coat the dough in the oil. Cover and leave in a warm place to rise for about 12 hours.

Step 4

Turn out, and lightly knead again. Divide the dough into 12 and roll each piece into a ball. Place on a greased baking sheet about 2cm apart. Slip the tray inside a large carrier bag or cover loosely with cling fim, and leave in a warmish place for 10-12 hours or overnight until doubled in size

Step 5

Preheat the oven to 190℃/ (170℃ fan)/375°F/gas mark 5.

Step 6

To make the crosses, place the flour into a small bowl and stir in enough water to mix to a soft paste. Spoon the mixture into a disposable piping bag and snip of the end. Pipe a cross on each bun.

Step 7

Bake for 20 -25 minutes until risen and golden. While the hot cross buns are baking, prepare the glaze. Place the sugar and water in a small pan and heat gently stirring until the sugar dissolves.

Step 8

Once the buns are cooked transfer to a wire rack placed over a tray or baking sheet then brush the tops with the sugar glaze.