Studded with raisins and naturally sweetened with maple syrup, these easy hot cross buns will be the toast of your Easter brunch.
Once the dough has risen, punch out the excess air and tip onto a lightly floured work surface. Shape the dough into a long sausage and divide it evenly into 8. There should be about 60 grams of dough to a portion.
Roll each portion of dough into a smooth ball and place the balls 1 ½ in (4 cm) apart on the tray.
These buns will keep sealed in an airtight container at room temperature for up to 2 days.