A couple of hours before you make the dough, prepare the fruit and the tangzhong paste. Add the raisins and sultanas to a small bowl and pour over hot brewed black tea. Leave the fruit to soak for about 30 minutes before draining and then setting aside to cool.

For the tangzhong, add 35g of the flour and 185ml of the milk to a small saucepan and cook over low/medium heat, mixing constantly, until the mixture forms a thick paste. Scrape into a small bowl and cover with clingfilm to prevent a skin from forming, and set aside until cool.

When ready to make the dough, add the remaining bread flour, yeast, spices, sugar and salt to the bowl of your stand mixer and whisk together to combine. Pour in the remaining milk, the eggs, and the tangzhong paste, and mix on low speed until a shaggy dough forms.

Turn the mixer to medium and knead for about 10-15 minutes or until a smooth, silky dough is formed. With the mixer still running, add the butter and continue kneading until the butter is fully combined.

Add the drained dried fruit and the candied peel and knead briefly until evenly mixed into the dough. Scrape out the dough and form into a ball. Place into a lightly greased bowl and cover with clingfilm, setting aside until doubled in size, about an hour.

Tip the risen dough out onto a floured worksurface and press into a flat round. Cut into 12 equal sized pieces and form into balls.

To shape the hot cross buns, cover the pieces of dough with a kitchen towel. Working with one piece of dough at a time, fold the outer edges of the dough into the middle, then pinch the seam to seal. Turn the bun over, seam side down.

Place the buns onto a parchment-lined baking tray, cover lightly with clingfilm or a damp kitchen towel, and set aside until doubled in size, about an hour.

Preheat the oven to 200ºC (180ºC Fan). To make the cross, mix together the flour, milk and oil until you have a thick smooth paste. Scrape into a piping bag fitted with a small plain piping tip.

Brush the buns with egg wash and pipe a cross onto each bun. Bake in the preheated oven for about 20-22 minutes or until golden brown.

Whilst the buns are baking, make the glaze by adding the orange juice and sugar to a small pan and cooking until the sugar dissolves. Remove from the heat.

Remove the buns from the oven and whilst they are still hot, brush all over with the orange syrup. Allow the buns to cool fully before serving.