Hot X: Algebra Exposed

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This is an easy method where you simple put all the dough ingredients in a bowl, then mix on speed 2 for 5 minutes OR knead by hand for about 10 minutes. When you’re ready to serve, toast the remaining 3 buns and use a cookie cutter to cut 3 rounds of ice-cream. Start with 4 1/4 cups to be safe (better to start sticky and add more flour as required), expect to add an extra 1/4 cup.

Heat the milk, butter, orange zest, clove and cardamom pods in a saucepan until the butter melts, then leave to infuse. Despite making Marguerite Patten's Hot Cross Buns recipe for the past 30 years I decided to try Nigella's this year.Chill in the fridge, then transfer to an ice-cream maker (if you have one) and churn, or cover and put in the freezer until frozen, whisking every half hour to stop ice crystals forming. Place the flour for the crosses in a bowl, add the salt along with 60 ml of your water, and mix with a spoon until you have a smooth, lump-free consistency.

Sweet and sticky dough buns, risen with yeast, speckled with dried fruit and mixed peel, and heady with spices.

Although I made a couple of mistakes, the results were still pretty good and I haven't stopped eating them - I'm not kidding - I've already had 5 for the day!

Cover with a teatowel and leave to prove again for about 45 minutes — they should have risen and almost joined up. Keep the machine going for a further 5 minutes and the dough will start to leave the side of the bowl and become smooth and elastic. Using this recipe, you would think I’ve made them a few times before because the results were amazing! on kneading the dough the second time I left the entire thing to rise for 45 minutes as opposed to diving the dough into 16 and allowing to rise.Witness the magic of distilling with a visit to Wild Atlantic Distillery located in the north-west of Ireland.