Hot cross buns are a traditional Easter treat. This recipe adds a little twist to tradition by adding chocolate chips, banana and a salted rum butter.

Timings

Prep time: 20 minutes, plus overnight chilling time and 40 minutes proving time

Cook time: 12 minutes

Makes

Ingredients

620g bread flour, sifted, plus extra for dusting
2 tsp vanilla seeds
2g salt
25g fresh yeast
Zest of 2 oranges
300g tepid milk
1 egg, beaten
50g butter, heated to a nutty-smelling brown colour
30g dried banana, diced
30g golden raisins
50g dried lemon peel, diced
60g chocolate chips
Butter, for greasing

For the cross paste:

3 tbsp plain flour
2 tbsp cold water

For the glaze:

3 tbsp maple syrup
Juice of 1 orange

For the rum butter:

150g salted butter, softened
40g icing sugar
Seeds from 1 vanilla pod
20ml dark rum

Method

Using a free-standing mixer with a paddle attachment, add the flour, vanilla and salt. Mix on a slow speed to distribute the flavours.
Add the yeast and zest to the tepid milk, give it a little whisk, then add the beaten egg.
Change the paddle attachment to a dough hook and turn up to a medium setting.
Pour the milk mixture into the flour fairly quickly, then add the brown butter and work the dough until it comes together.
Turn out the dough on to a lightly floured surface and work in the banana, raisins, lemon peel and chocolate evenly. Knead until it is smooth and elastic.
Place in a lightly floured bowl and cover with cling film. Leave in the fridge overnight.
The next day, remove the dough from the fridge and turn it out on to a lightly floured surface. Divide into 12 and roll each portion into balls.
Set them on a buttered tray, packing them fairly close together. Lay a sheet of greaseproof paper on top of the buns then lightly cling film the tray and leave them in a warm place until the buns have almost doubled in size – about 30 to 40 minutes.
Preheat the oven to 210C/190C fan/Gas 6½.
Mix the flour and cold water to a smooth paste that is easy to pipe, but not too loose.
When your buns are ready, remove the cling film and paper then pipe the flour paste on to each one in a cross.
Bake for 10 to 12 minutes until golden.
Meanwhile, heat the maple syrup and orange juice together until reduced by half. Set aside to cool.
Beat together the butter, icing sugar, vanilla and rum until combined. Store at room temperature.
When the buns are cooked, let them cool on a wire rack then brush with the glaze. Devour them toasted and spread with the rum butter.