Ravneet Gill’s hot cross buns
By Ravneet Gill From Saturday Kitchen Ingredients For the dough 180ml/6¼fl oz full-fat milk 400g/14oz strong white flour, plus extra for dusting 1½ tsp Maldon sea salt or salt flakes 50g/1¾oz caster sugar 7g fast-action dried yeast 2 medium free-range eggs 50g/1¾oz unsalted butter, …