Vanilla & Chocolate Hot Cross Buns

Put the strong white flour, salt, yeast and 1 tsp of golden caster sugar into a bowl. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the light brown sugar, spices, mixed peel and dried fruit.

Make a deep well in the centre, then pour in the beaten egg, milk and vanilla bean paste. Add the chocolate and start by using a wooden spoon to mix, then follow with your hands until a dough consistency is formed.

Knead the dough for about 10 minutes on a lightly floured surface, adding a little more flour if it becomes too sticky.

Cut the dough into 12 equal parts and place in a 20cm x 20cm greased tin lined with baking paper.

Cover with a damp cloth and set aside in a warm place for at least two hours, or until springy to the touch and doubled in size.

Preheat the oven to 220°C (fan 200°C, gas mark 7). To make the crosses, form a paste with the flour and 3 tablespoons of water, then transfer to a piping bag and pipe a cross on top of each bun. Bake the buns for 25-30 minutes.

To make the glaze, gently warm the sugar and orange juice together in a small pan until all the sugar has dissolved. Transfer the buns on to a wire rack and brush over the glaze whilst they are still warm. Leave to cool.