Or you can just make some hot cross buns:
Ingredients
For the dough
375g warm milk
15 g of fresh yeast (or 7 g of dried active yeast)
30g brown sugar
2 tsps mixed spice
150g large raisins
zest of 1 lemon
3 tbsps sunflower oil
1 egg
650g strong white flour
5g salt
For the glaze
100g light brown sugar
100g water
For the pastry cross
75g plain flour
75g water
Method
- Measure the milk into a large bowl. Add the yeast, whisk well so that it is dissolved. Add the sugar, mixed spice, raisins, lemon zest, sunflower oil and 1 egg, and whisk to mix. Add the flour and salt, and mix well.
- Work the dough in the bowl or on a worktop until it is smooth. Return the dough to the bowl, cover, and leave to stand for an hour.
- Transfer the dough to a well-floured surface, bring it together into a ball, then divide it into 12 portions. Form each portion into a small round boule or bun, and place the buns, evenly spaced, onto a lightly oiled, floured baking sheet. Put the sheet inside a large plastic bag, making sure that the plastic is not in contact with the dough. Leave the buns to rise for 1 hour.
- When the buns have been rising for 30 minutes, set the oven to 190°C.
- To make the glaze, mix the brown sugar and water, and heat gently until all the sugar has dissolved to form a very runny syrup.
- Mix the plain flour and water together to make a stiff batter, then pipe it slowly onto the buns to make crosses. (If you don't have a piping bag, just use a freezer bag with the corner snipped off.)
- Glaze the buns with plenty of the syrup.
- Put the tray of glazed buns in the oven and bake for 20 minutes until they are golden brown.
- Remove the buns from the oven, apply a second coat of glaze and eat hot or leave to cool on a wire rack.