HOT CROSS BUNS

Two members of the Good Food team share their favourite version of an Easter classic

- BARNEY DESMAZERY and LIBERTY MENDEZ

BARNEY

If you enjoy baking sourdough bread, you have to give these a try. The complex flavour a sourdough starter brings comes into its own when incorporated into sweet bakes, giving them depth and character. Just like baking the bread, they require more effort, but the result is some of the best buns you'll ever taste. The secret to sourdough is the more active your starter, the better your bread, and that's even more important when making an enriched dough - the ingredients that make it rich also weigh it down, so get your starter bubbling before you use it. Once you've mastered these, the world of sourdough buns is open to you. Chelsea buns, teacakes and more can all be made in the same way. Barney Desmazery, shows & skills editor

LIBERTY

For me, the highlight of Easter is being able to consume as much chocolate as possible without feeling guilty. So, I thought, why stop at hot cross buns? These buns are made with a gorgeous chocolatey enriched dough, packed with both milk and white chocolate. These are a chocolate lover's dream, and perfect for anyone that isn't a fan of dried fruit. Liberty Mendez, recipe developer

Sourdough hot cross buns

MAKES 12 PREP 40 mins plus about 6 hrs proving and cooling COOK 25 mins MORE EFFORT V

300g active sourdough starter (see bbcgoodfoodme.com for more on how to make a sourdough starter)

2 large eggs, beaten

200ml milk

500g strong white bread flour, plus extra for dusting

60g golden caster sugar

1 tsp ground cinnamon

1 tsp mixed spice

1 orange, zested

150g raisins, or a mixture of small dried fruits (such as raisins, mixed peel and cranberries)