Emmer Wheat Hot Cross Buns

Line a baking tray with baking paper and set aside

In a medium saucepan add milk, sugar and yeast and heat on low until sugar dissolves and yeast mixes through

In a bowl rub the butter into the flour until crumbly and then add the rest of the dry ingredients except for the dried fruit, (add the zest also if using)

Make a well in the middle of the dry ingredients and pour in milk/sugar mixture, combine a little and then add the whisked egg. Mix together until it forms a dough.

Tip dough out of bowl onto a floured board or mat and knead the dough with your hands for approximately 5 minutes until you have a smooth dough, add fruit and knead the dough again until all the fruit is evenly combined through

Place dough into an oiled bowl and cover with a clean tea towel and leave in a warm place for approximately an hour or until the dough has doubled in size. The dough really needs too double in size otherwise your buns will turn out really dense. If its a cool day, proving can sometimes take longer than the hour.

When the dough is ready place onto mat and punch down the dough and divide it into 12 equal balls (more if you would like smaller buns)

Place balls close together onto prepared baking tray and leave to rise again while you prepare the mixture for the X's topping

Preheat oven to 180c