Instructions

To make dough

1. Combine the milk, butter, orange zest, cardamom pods, cloves and brown sugar in a small saucepan and gently heat until the butter has melted and the sugar has dissolved.
2. Leave the mixture to cool until it is lukewarm (about 37°C or 98°F).
3. Remove and discard the cardamom pods and cloves.
4. In a large bowl, mix together the flour, yeast, salt, ground cinnamon, ground nutmeg and ground ginger.
5. Slowly mix the milk mixture into the flour mixture.
6. Add one egg at a time.
7. Add the raisins.
8. Knead the dough on a lightly floured surface until it is soft and elastic in texture. If you have an electric stand mixer, you can knead the dough using the dough hook for about 10-12 minutes on medium speed.
9. If the dough is too wet, add some flour (about a tablespoon at a time) until the dough forms a soft ball.
10. Lightly oil a large bowl.
11. Place the dough into the bowl, cover with a teatowel, and leave it to prove in a warm place for about 1 hour or until it has doubled in size. 

To portion the dough

1. For each bunny, you will need 3 pieces weighing 20 g/0.7 oz (ears), 30 g/1 oz (head) and 50 g/1.8 oz (body). From this recipe, you should have enough dough for 12 bunnies, with a bit leftover. Weighing the pieces will help you to make nicely proportioned bunnies, but you can also simply guess the weight and improvise as you go.
2. Roll each piece of small dough into a smooth ball by pulling the edges together underneath and pinching them together. Roll until there are no visible seams.

To shape the dough

1. Line a large baking tray with baking paper.
2. Form the bunnies on the lined baking tray.
3. Attach the heads to the bodies of each bunny by firmly pressing them together.
4. For the ears, roll the dough into an oval shape. Use a sharp knife to cut an incision in the middle of the dough, but only 3/4 down the length of the dough, to form the ears.
5. Loosely cover the bunnies with a sheet of cling film, and place them somewhere warm for 20-30 minutes, or until they have puffed up slightly.

To decorate the Hot Cross Bunnies

1. To make the crosses, mix together the flour and enough water in a small mixing bowl until you have a paste which is thick, but still runny enough to push through a piping bag.
2. Fill a small disposable piping bag with the paste.
3. Cut off the end of the piping bag, small enough to pipe a thin line of paste.
4. Pipe a cross onto the body of each bunny.
5. Insert the dried blueberries to form eyes on the heads.

To bake the Hot Cross Bunnies

1. Preheat the oven to 180°C/356°F (without fan).
2. Bake the buns for about 20-30 minutes, or until the bunnies are lightly golden. Check the bunnies at about 10 minutes, and if they are browning too quickly, cover them with a loose sheet of foil for the rest of the baking time.
3. The bunnies are cooked if an internal thermometer reads 85°C (185°F).
4. Meanwhile, make the glaze by heating the water and sugar together in a small saucepan until it comes to a boil and the sugar has dissolved.
5. Brush the glaze over the buns as soon as you take them out of the oven. Be careful around the eyes as they can easily detach.
6. Serve the Hot Cross Bunnies warm or cold. Leftover Hot Cross Bunnies are best split horizontally, toasted and slathered with lots of butter.