Our MD Georgie has slightly adapted this recipe found in the Waitrose & Partners Food Magazine. This recipe will make 12 delicious hot cross buns.

• Put the currants and mixed peel in a small bowl with the Earl Grey teabag and pour over enough just-boiled water to cover. Set aside to plump up.
• Gently warm the milk and butter in a small pan, stirring until the butter has just melted; take off the heat.
• In a large bowl, combine the flour, sugar, mixed spice and salt. Make a well in the centre, add the yeast and pour in the warm (not hot) milk mixture. Lightly mix.
• Drain the currants and peel then mix in with a beaten egg, to form a cohesive dough.
• Knead vigorously for 20-30 seconds on a lightly floured surface or pastry board, then set aside, covered, for 5-10 minutes; repeat the process twice until the dough is smooth and elastic. Return the dough to a clean, oiled bowl, cover with a damp tea towel, then leave to rise in a warm place until doubled in size (45 mins-1 hour).
• Divide the dough into 12 even portions (about 100g each). Working with one portion at a time, pinch the edges up and over to meet in the middle, working around the dough. Flip over so the smooth side is facing upwards, then create a cage with you hard over the dough ball, rolling it in a clockwise motion to create a perfectly smooth bun (you can use a small sprinkle of flour if it’s too sticky). Repeat to make 12 buns.
• Arrange the buns in rows on a parchment-lined baking tray, 1-2cm apart. Cover loosely with a tea towel, leave to rise again until doubled in size (30-45mins). Preheat the oven to 200C /gas mark 6.
• Beat the remaining egg with 1tsp of milk, until smooth, then brush all over the buns with a pastry brush.
• For the crosses, mix the flour and sugar with 80ml water to make a thick paste. Transfer to a piping bag fitted with a ½ cm plain nozzle (or cut a ½ cm opening in a disposable sandwich bag). Carefully pipe continuous lines of the mixture across the buns, first horizontally then vertically, forming a cross on each one, go slowly so the line doesn’t break.
• Bake for 20-25 minutes, rotating the tray halfway through, until the buns are a rich brown colour.
• Mix the glaze ingredients with 2 tbsp just-boiled water until dissolved, then brush ½ over the warm buns. Leave for a few minutes and repeat.
• Enjoy! Best served with a lashings of butter and a big pot of tea.