There's no point to all this effort and ruining your chances of success over such a small but significant point. Place the buns onto a greased tray, cover them with plastic wrap, then leave in a warm place to rise while an adult volunteer heats the Dutch oven. Here, you mix a proportion of your flour with the yeast and liquid (milk, in this instance), and leave it to ferment for a period of time. In Ireland, the UK and as far abroad as New Zealand, Australia, Canada and India, Hot Cross Buns are eaten every Good Friday in Christian communities.

Cover with the tea towel and leave in a warm place for a further 30 minutes, or until doubled in size.

An adult should pour water over the smouldering wood and ashes to make sure they’re fully extinguished. When the flying sponge is ready (you will be able to tell because small bubbles will have formed on the surface and it will have expanded in size), pour it into the flour and sugar mix, and start to bring it gently together. Tip the dried fruit into the dough and knead it in with your hands, so that it is evenly incorporated. Many recipes incorrectly state that tangzhong is a Japanese technique but this is actually the Mandarin name for this method.

To make the glaze, place water and sugar into a small saucepan and stir on a hob until the sugar has dissolved. Tip out onto a lightly floured surface and knead into a ball then place in a greased bowl and leave to rise, covered in a shower cap or plate, in a warm place until doubled in size. I made these today, used 500g flour and had soaked the fruit overnight in cold tea and Cointreau, one and half 5ml teaspoon.Scrape into a small bowl and cover with a piece of clingfilm, to prevent a skin from forming, and set aside until cool. Cup your hand and cover the ball, making sure the back of palm is in contact with the worksurface and the top of your palm is in contact with the bun. Whilst traditionally eaten on Good Friday, I like to eat these throughout the run up to Easter weekend, toasted and slathered in butter for breakfast or as an afternoon snack. Fill the bun with sliced avocado, griddled halloumi, an oozy fried egg, coriander leaves and a little sriracha for a spicy kick.

Yeast test if you’re concerned: in tiny bowl, mix 2 tbsp very warm tap water with pinch of sugar and 1/4 tsp yeast. This year, I decided to keep the flavours pretty classic, instead, I wanted to play around with the base recipe. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more. To shape the hot cross buns cover the pieces of dough with a kitchen towel to prevent them drying out.When it is halfway through the development, add the butter and continue to work the dough until smooth and elastic. To reheat batches, I pop them on a tray and cover with foil (to avoid the surface getting too crisp), then reheat at 160C/320F for 8 minutes or so.

After having made another recipe for hot cross buns (which was not very successful) decided not to be deterred and gave this one a go. In 2000 he became Tibor Horváth, how is his civil name, the first Hungarian performer on the world famous Love Parade and currently ranks among the leading Hungarian techno artist.How do you feel about calendar based foods, recipes that are made just for special occasions, traditional foods you can look forward to on their annual arrival? Anyone who finds the physical aspects tricky could help read the recipe and direct everyone else – it’s always useful to have someone keeping an eye on everything to make sure the team’s working together smoothly. When ready, an adult should carefully remove your Dutch Oven from the heat, remembering to wear the heatproof gloves. Caution is needed when in contact with items that have been heated and young people should use them under adult supervision.