Spending more time at home this Easter holiday weekend? Why not get creative in the kitchen by making some tasty Easter treats. You could try Easter biscuits and cupcakes, chocolate nests or even these delicious homemade traditional hot cross buns.

Ingredients

625g Strong white flour, plus extra for dusting
1 tsp salt
2 tsp ground mixed spice
45g unsalted butter, cubed, plus extra for greasing
85g Caster sugar
1 unwaxed lemon, finely grated zest only
1½ tsp dried fast-action yeast
1 egg
275ml Tepid milk (non-dairy milks are also suitable)
125g dried mixed fruit of your choice
2 tbsp plain flour
1 tbsp golden syrup or runny honey, gently heated, for glazing

Method

For the buns, sieve the flour, salt and mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar, lemon zest and yeast. Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft dough.

Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.

Grease a large, mixing bowl with butter. Shape the dough into a ball and place into the prepared bowl, then cover and set aside in a warm place for 1 hour to prove. After 1 hour knead the dough and return to the bowl, cover and set aside for a further 30 minutes. Divide into 12 equal pieces, roll into a ball then flatten into a bun shape. Cover and set aside to rest for 5-10 minutes.

Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray very loosely in baking paper and cover loosely in cling film making sure no air can get in. Set aside in a warm place for a further 40 minutes to rise. Preheat the oven to 240C/220C Fan/Gas 8.

Meanwhile, for the topping, mix the plain flour to a fairly thick smooth paste with 2 tablespoons cold water. When the buns have risen, spoon the flour mixture into a piping bag (or a plastic food bag with a corner snipped away) and pipe a cross on each bun.

Transfer the buns to the oven and bake for 8–12 minutes, or until pale golden brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.

Tag @beckettsfarm in your creations and find more recipes like these delicious hot cross buns here.