Hot Cross Buns
Pour your milk into a small saucepan, then tear in your Earl Grey teabag and add your cardamom pods. Warm over a gentle heat until steaming, but not boiling. Leave to infuse and cool to room temperature.
Cut your butter into 1cm cubes.
Remove the teabag from the milk and pour your yeast into the milk along with 1 tbsp (or 15g) of your sugar. Give it a mix and leave it to bloom - the yeast should bubble and rise within the milk.
Tip your flour, mixed spice and 1 tsp of salt into a large bowl. Add your cubed butter and rub in with your fingertips until the mixture resembles fine yellow breadcrumbs. Add 55g of your sugar and rub in briefly again.
Make a well in the middle and add your yeasty milk and crack in your eggs. Mix until you have a sticky dough.
Turn out your dough onto a slightly floured work surface and knead until you have a smooth dough - this will take about 10 mins.
Pop your dough in a lightly oiled bowl and cover with a clean tea towel. Leave to rise and double in size somewhere warm - this will take up to 2 hours.
Tip the dough out and gently knead again for a minute to knock out the air. Pour your currants and mixed peel onto your dough, then knead again until they are evenly incorporated.
Divide your dough into 12 evenly sized pieces. Roll each into a bun shape by flattening it, folding the sides into the middle, then turning it the other way round and shaping it into a ball with the palm of your hand.
Flatten slightly, then place the buns spaced apart on a large baking tray and cover with cling film. Leave to rise for another hour.
Heat the oven to 200°C/400°F.
Mix your remaining 3 tbsp of flour with enough water to form a very stiff paste. Pop it into a piping bag.
With a sharp knife, score a cross on the top of each risen bun. Pipe your mixture into each incision so that there is a striking white cross on top of each bun.
Bake for 20-25 mins. They should be golden and smell incredible.
Whilst baking, pour 2 tbsp boiling water over your remaining sugar (2 tbsp or 30g) and mix to make a quick glaze.
When your hot cross buns are out of the oven, brush with the glaze. Leave to cool slightly, then brush again.
Once cool, slice in half and toast. Slather with butter. Serve and enjoy.