Well it just wouldn’t be Easter without a batch of beautiful buns, so our Bash is back and showing you how to make her sultana and syrup laden hot cross yums just in time for the weekend’s celebrations.

With delicious dried fruit soaked in freshly brewed tea, perfectly complimented by sensational spices such as warm cinnamon and spicy ginger, these buns are traditionally eaten on Good Friday (but…we’re only human and have definitely devoured a couple already, with a hearty layer of sweet strawberry jam!)

So without further ado, Bash show us how it’s bun!

• Make your leaven the night before by mixing 40 strong flour, 40g water and 50g starter together in a bowl. Once combined, cling film and leave in a warm place to overnight.
• You will also need to soak your 120g sultanas and 65g mixed peel in 250g freshly brewed tea overnight too.

• The next day, make your dough by mixing your strong flour, spices, leaven, yeast, sugar, butter and milk together with a dough hook.
• Mix until forms your ingredients come together to form a smooth dough.

• Next strain your dried fruit and mixed peel, and then add it to your dough with your orange zest and salt.
• Mix together until smooth.

• When proved, cut into 100g pieces and shape into buns.
• Pop onto a lined tray, if you want them to attach to each other space around 2cm apart.
• Then loosely cover with cling film and prove again until they have doubled in size again.

• To make your cross pattern on top of your bun, mix plain flour with a little water until it makes a paste. Don’t add too much water, as you don’t want the mixture to become too wet.
• Then use a piping bag and a fine nozzle, pipe your cross shape onto the top of your bun.
• Then it’s time to bake your buns, cook them on 170 degrees for 20 minutes.

• Whilst your buns are baking, you can make your ginger and orange syrup.
• To do this, all you need to do is combine all your ingredients and in a large pan, bring the mixture to the boil.
• Boil for one minute then your syrup will be ready!