Since Easter is next weekend, this recipe is very timely! Hot Cross Buns aren’t known about in Switzerland and my husband likes to eat them in great quantities at Easter time. Normally I would pull out the bread machine, but instead I followed Delia’s instructions to knead the dough by hand for 10 minutes and leave it to rise. They are then shaped into bun shapes and left to rise a second time. Next time, I’ll use the same recipe but give the kneading and rising over to my bread machine; my kneading skills aren’t quite up to scratch. The buns were a little on the dense side, but this didn’t stop them being eaten in 2 days.