Overnight hot cross buns

**Overnight or 12 hours ahead:** Place orange juice in a small saucepan and bring to a simmer. Remove from heat; add dried fruit, cover and set aside at room temperature overnight. Place ginger beer, spices, yeast and 2¼ cups (360g) of the flour in a medium bowl; whisk until smooth. Cover and place in the fridge overnight.

**On the morning of making:** Combine soaked fruit, yeast mixture, orange rind, butter and egg in a large bowl. Stir in the sugar, salt and remaining flour; stand for 10 minutes.

Turn dough onto a lightly floured work surface; knead for 10 seconds, then set aside for 10 minutes. Repeat kneading and standing two more times. Place dough in a large, greased bowl; cover with a clean damp tea towel. Stand in a warm place to prove for 1 hour or until risen slightly.

Line a large oven tray with baking paper. Divide dough into 18 equal portions; shape each into a ball. Place buns, touching, on lined tray in three rows of six. Cover with a clean damp tea towel. Stand for 1½-2 hours (the proving time will vary depending on the ambient temperature) or until risen slightly.

Meanwhile, combine flour and sugar in a small bowl. Gradually stir in ⅓ cup (80ml) water, or enough to form a smooth firm paste. Spoon paste into a small piping bag fitted with a fine nozzle.

Preheat oven to 200°C (180’C fan-forced). Pipe flour paste on buns in a cross. Bake buns for 25 minutes or until they sound hollow when tapped.

Place sugar, spices and ⅓ cup (80ml) water in a small saucepan; bring to a simmer, stirring until sugar dissolves. Cook 5 minutes or until thickened slightly. Cool.

Brush hot buns with cooled glaze; transfer buns to a wire rack to cool.