No-knead hot cross buns

The day before you want to serve, mix the 525g flour, sugar, mixed spice, 1 tsp salt and yeast in a large bowl until evenly combined.

In a large jug, mix together the butter, 200ml milk and 3 of the eggs. Make a well in the flour bowl and pour in the milk mixture. Use your hands to mix into a shaggy dough, making sure there are no dry pockets of flour. Cover and set aside for 1 hour.

Use a wet hand to scoop up the dough from the side, lifting and folding it over to the opposite side. Do this from 4 sides of the bowl, cover and rest for another hour, then repeat. Chill overnight or for up to 24 hours.

Scoop the dough out onto a lightly floured worksurface. Press flat and scatter over the fruit and mixed peel, gently pressing into the dough. Fold over the dough to secure the fruit in place and then gently work the dough for a minute or two until evenly distributed. Divide the dough equally into 12 portions and form into balls. Put onto a baking-paper-lined baking tray, 3cm apart, and lightly cover with clingfilm, setting aside for 1-2 hours or until the balls of dough have almost doubled in size. To test if the buns are ready, gently press with a floured finger. If the dough springs back quickly and fully they need longer; if they spring back slowly and not quite fully they’re ready to be baked.

Heat the oven to 190C/fan 170C/gas 5. Brush the buns with the remaining beaten egg. To make the crosses, whisk 3 tbsp of flour and 3 tbsp of milk to form a thick paste. Scoop into a piping bag and pipe each bun with a cross.

Bake for 20-25 minutes or until a rich golden brown. Remove from the oven and allow to cool fully before serving.