Instructions

• In a bowl, combine the yeast, 60ml of milk and one teaspoon of caster sugar by whisking. Using a clean tea towel, cover for 15 minutes and then whisk in 64g of flour, cover and leave for an hour.

• Combine the salt, allspice and remaining flour and caster sugar. Tip in the yeast, whisked eggs and remaining milk and mix. Rub in the butter and knead for 10 minutes.

• Knead in the blueberries, mixed peel and lemon rind and place in a buttered bowl, cover and leave until doubled in size.

• Line a baking pan with baking paper, divide and shape the dough in to 12 equal pieces and place on the pan. Cover the pan and leave for 40 minutes.

• Preheat the oven to 200C and bake for 10 minutes, reducing the heat to 160C and baking for a further 20 minutes.

• On a low heat, heat the apricot jam until it melts. Use a sieve to remove any chunks. Brush the glaze over the hot cross buns while warm.

• Mix the icing sugar and 10g of melted butter together and pipe crosses on to the buns.