• 50g plain or self-raising flour
• 20g plant-based butter
• 2 tsp caster sugar
• 3-4 tbsp cold water

To make the hot cross bun dough

1. In a large bowl, mix together the flour, yeast, butter, sugar, salt and spices. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.
2. In a seperate jug, mix together the warmed milk and lukewarm water.
3. Using the Dualit Hand Mixer with dough hooks, slowly pour the combined milk and water into the flour mix, mixing continuously.
4. Add the marmalade halfway through mixing, then continue to gradually add the remaining mix until all the flour has been combined into a ball of dough. Continue to knead until the dough becomes smooth.
5. Leave the dough in the bowl, cover with cling film and allow to rise in a warm place for at least 45 minutes.
6. Once risen, remove the dough from the bowl and knock the air out, before placing on a lightly floured surface. Gently knead for a few minutes and roll into 6-8 identical sized balls.

7. Grease a 9" round cake tin and place the dough balls around the inside edge of the tin and one in the centre.

8. Cover with cling film and leave to rise in a warm place for 60 minutes or until doubled in size.

To make the pastry cross

1. In the chopping bowl of the Dualit Hand Blender, pulse together the flour, butter and sugar until the mix resembles breadcrumbs.
2. Continue to pulse slowly as you add cold water until a thick paste is formed.
3. Spoon the pastry mix into a piping bag and pipe crosses onto the buns just before baking.

To bake

1. Preheat the oven to 220º/200º fan
2. Bake for 20-25 minutes until golden brown.
3. Remove the buns from the oven, place on a warming rack and brush with agave syrup to glaze.
4. Allow to cool and then enjoy!

Top Tips...

• The dough can also be formed into 6 balls and placed on a baking tray to make individual buns, after the first initial resting period.
• Extra marmalade can be added to the dough if preferred along with a handful of raisins, sultanas or dates.
• Delicious toasted and served with a little butter or cheese.
• The pastry cross can be rolled and cut into thin strips by adding a little less water to the pastry mix to form a dough.