Cranberry Hot Cross Buns

Heat milk in the microwave on high for 40 seconds until warm. Stir in the yeast and 1 tablespoon of honey. Cover and set aside for 10 minutes or until frothy.

Sift the flours into a large bowl, then mix in the cinnamon and salt.

In a separate bowl, whisk together the olive oil, egg, vanilla extract and remaining honey. Pour this into the yeast mixture and mix.

Pour the yeast mixture into the flour. Add in the dried cranberries and sultanas, then combine to form a sticky dough. Cover the dough with a wet (clean) tea towel and sit in a warm spot for approximately 45 minutes to rise.

Transfer the dough to a floured surface. Punch out the air, then knead for roughly 5 minutes, adding extra flour where necessary to prevent sticking.

Cut dough into 12 even pieces, shape into golf ball-sized buns, then place onto a prepared baking tray roughly 1cm apart. Cover tray with the tea towel and place in a warm spot for a further 20 minutes to rise.

Preheat oven to 180 °C.

For the crosses, mix together the flour and water in a small bowl until a paste forms. Transfer into a snap lock bag and cut a small hole in the corner of the bag. Pipe a cross onto the top of each bun.

Bake for 25 minutes, until the buns are cooked through and golden on top.