Beat the egg. Warm the milk to tepid. Zest the lemon.
Start by sifting the flour, salt and allspice into a large mixing bowl. Cut the butter into cubes and then rub it into the dried mixture using your fingertips. Make a well in the centre of the mixture and add the sugar, lemon zest and yeast. Add the beaten egg and the warm milk to the mixture and combine to form a soft, pliable dough.
Turn out the dough on to a lightly floured work surface and carefully work the dried fruit into the dough. Knead lightly for 5 minutes or until the dough is smooth and elastic.
Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.
Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.
Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.
Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
Preheat the oven to 240'C and whilst it is heating, prepare the topping. Mix the plain flour and water together to a smooth paste.
When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on to the top of each bun.
Transfer the buns to the oven and bake for 8-12 minutes or until pale golden-brown. Heat the golden syrup. As soon as you remove the buns from the oven, brush them with the hot golden syrup then set aside to cool on a wire rack.
«Hot cross buns aren't just for Easter, enjoy them all year round!»
Served as a classic Easter treat, these traditional spiced, sticky glazed buns are made with fruit and topped with pastry crosses.