Have you ever made your own hot cross buns? Us either, but it seems like something everyone should try. Here's a recipe by Tasmanian-based foodie Matthew Evans, from his book The Real Food Companion. It comes to us via Eatlove.

In more pious times, after they had risen, Easter buns were marked with a cross to let the devil out. After following the advice of friend and chef, Alan Kelly, I think marzipan works better.

Ingredients (makes 16)
200 g (7 oz) sultanas (golden raisins)
100 g (3 ½ oz) orange and/or lemon peel
2 tablespoons brandy
14 g (½ oz/2 sachets) yeast
1 teaspoon caster (superfine) sugar
500 g (1 lb 2 oz/3⅓ cups) plain (all-purpose) flour
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
1 pinch ground cloves
1 teaspoon salt
80 g (2¾ oz) marzipan
3 tablespoons honey

Preparation
Mix the sultanas, candied peel and brandy and set aside overnight if possible — otherwise, warm slightly to plump the fruit. Cool before using.

Preheat the oven to 230ºC (450ºF/Gas 8). Dissolve the yeast and caster sugar in 2 tablespoons of tepid water.

Combine the flour, spices, extra sugar and salt in a large bowl. Make a well in the centre and add the yeast mixture and 300ml (10½ fl oz) tepid water. Knead to a dough, adding more flour if required, then place in a lightly greased bowl and cover with a damp tea towel (dish towel) or plastic wrap. Allow to rise in a warm place for 1 hour, or until doubled in size. Hit the dough to expel the air and knead again for 10 minutes. Knead in the fruit.

Divide the dough into 16 even-sized portions and roll into balls. Place on a baking tray. Using scissors, cut a nick in the top of each bun, and then another at right angles to the first. This will be the place where the cross sits. Cover with a damp tea towel that doesn't touch the buns, and allow to rise in a warm place for 30–45 minutes, or until doubled in volume.

Divide the marzipan into 16 pieces. Using your hands, roll the marzipan pieces into thin logs about 12 cm (4½ inches) longand cut into two 6 cm (2½ inch) lengths. Press these into the cuts in the buns, to make the crosses.

Bake the buns for about 10–15 minutes, or until they are well browned on top and bottom, taking care not to burn the tops. Allow to cool, then serve warm or toasted with lashings of cultured butter.

To give the buns a sticky, glazed look, brush the tops with warmed honey just as they are removed from the oven.

Hot cross buns are best eaten within 2 days. Store them in a paper bag in the bread box or on the bench.

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