With Easter just around the corner it’s time to dust off your KitchenAid, don your best apron and get ready to bake. And what could be more pertinent for this time of year than hot cross buns. Perfect toasted and smothered in butter for a breakfast treat, or layered with jam for an afternoon snack.

Traditionally eaten on Good Friday, the spiced sweet buns can be made with all kinds of dried fruits and of course wouldn't be complete without being marked with a cross on the top. We thought we would put a bit of a twist on the old classics and make them into muffins. Here is what you will need;

Ingredients	Equipment
450g white bread flour	Mixer
½ tsp salt	Dredger
50g butter	Mixing Bowl
7g dried yeast	Scales
2 tsp ground cinnamon 50g golden castor sugar Zest 1 lemon 275ml milk 2 eggs, beaten 200g mixed dried fruit, chopped	Muffin cases Cling film Piping bag Cooling rack Pastry brush Muffin Tray
For Decoration
2 tbsp plain flour Golden syrup

Method
1. Place all ingredients for the dough into your mixing bowl except for the fruit. Blend until just combined. Change to the bread hook attachment on your mixer, place in your mixture and leave on a low speed until a thick dough has formed.

2. Lightly dust a clean surface with flour using a dredger, once the dough is ready, turn it out onto the dusted counter and hit to deflate. Push and stretch the dough to form a large flat circle. Pour the fruit into the centre and fold in the edges to enclose. Thoroughly Knead the dough until the fruit has been evenly distributed.

3. Prepare your muffin tray by placing a case in each hole. Then cut the dough into 12 evenly sized portions and roll each into a smooth ball. Place dough balls in each of the cases and cover the tray using lightly oiled cling film. Leave in a warm dry place for around 45-60 mins or until the dough has doubled in size. Preheat the oven to 180°C.

4. Before placing in the oven you will need to pipe the crosses. Blend flour into a paste with 5-6 tsp of cold water. Spoon the mixture into a piping bag and snip the end of the bag. Pipe a straight cross on top of the dough and put in the oven.

5. Bake for 15 minutes or until they have turned a golden brown. Remove muffins and place onto a cooling rack. Whilst they are still warm dip your pastry brush in the golden syrup and lightly glaze for a sticky, sweet finish.

Et Voila, the perfect Easter treat for family and friends.

By Eva Parks