To make the dough, add all the dough ingredients into the bowl of a stand mixer fitted with the dough hook and knead the dough for 3 minutes on low speed, then increase to medium speed and mix for an additional 4 minutes.

To make by hand, place all the dough ingredients into a large bowl and mix together until the dough comes together. Tip the dough onto a lightly floured surface and knead for 10 minutes.

** If you are using instant yeast, bloom the yeast in a small amount of water to activate before using.

Once the dough is formed, place the dough into a clean bowl and cover with plastic wrap and leave at room temperature to proof for 1 hour.

While the dough is proofing, place the filling ingredients into a small bowl, mix together then set aside. After the first hour proof, add the filling into the dough. Knead the filling mixture into the dough until it is evenly distributed. Place the plastic wrap back over the bowl and leave the dough to rise for another hour.

Line a large baking tray with parchment paper.

After the second hour proofing, tip the dough onto a lightly floured surface and knock the dough back to exclude the air. Weigh the dough and divide into 12 equal pieces, about 75g and shape each piece into a ball. Place the dough balls onto the baking tray, leaving space in between to let the buns rise. Cover the baking sheet with a large plastic bag and leave to proof for 1 and ½ hours until the dough has doubled in size.

Prepare the cross mixture by placing the flour and water into a small bowl. Whisk together for two minutes to form a smooth paste. Pour the mixture into a piping bag fitted with a fine plain piping tip.

To make the glaze, add the sugar and water into a small pot and over medium heat. Stir the mixture to dissolve the sugar, then take the pot off the heat and set aside to cool. Once the mixture is cool, add the lemon zest.

Preheat the oven to 400F (204C). Once the buns are proofed, pipe a horizontal line across the middle of each bun, then turn the baking sheet 90 degrees and pipe, crossing the first lines. Bake the hot cross buns for 15-20 minutes, to a deep golden-brown color.

Remove the buns from the oven and brush the cooled glaze over the tops. Brush the tops a second time with the glaze. Transfer the buns to a wire rack to cool.

Serve the hot cross buns while slightly warm or enjoy toasted with butter.

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