Dan Lepard’s recipe. The dough was really easy to work with (no need to knead, just fold 12-14 times after overnight fermentation, as most gluten is developed after fermenting overnight). Believe many people can make it. Result is a very soft hot cross bun. Delicius & worthwhile to try! However I would like it spicier, will add more spices next time (Hamelman’s that I made last year was spicier, but this one is softer). Happy Spring! 
Very wet mixed dough. But it’ll be fine after overnight. The wet dough is to facilitate gluten development.
