To plump up the dried fruit and make it extra juicy, soak in hot water or warmed orange juice for 20 minutes before draining and adding to the dough.
Kneading by hand, rather than using a mixer, will give better results, as the gluten will be properly worked.
The warmer the room, the more effective the proving. To keep the dough warm, sit the baking tray on top of a large mixing bowl half-filled with hot water.
The longer you leave the dough to prove, the lighter the buns will be. Leaving it to slowly rise in the fridge overnight will give a richer dough.
No piping bag? Make your own by shaping a piece of nonstick baking paper into a cone and cutting a small hole at the pointed end.
For a sweeter result, try making the cross with marzipan or royal icing.
Freezing and defrosting guidelines
Bake the buns according to the recipe and allow to cool completely. Before glazing, wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months. Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
See more Easter baking recipes