Ingredients

For the buns

• 490g strong white flour
  
• 200g mixed dried fruit
  
• Zest of one large orange
  
• 2 tbs caster sugar
  
• 7g easy bake yeast
  
• 1.5 tsps mixed spice
  
• 1 tsp ground cinnamon
  
• Large pinch of salt
  
• 250 ml warm RSPCA Assured milk
  
• 50g butter, melted
  
• 1 RSPCA Assured egg, whisked
  
• Butter for greasing
  
• Flour for dusting

For the glaze

• 2 tbs caster sugar
• 2 tbs water

For the crosses

• 2 tbs flour
• 2 tbs water

Cooking Method

Step 1: Put the flour, dried fruit, orange zest, caster sugar, yeast, mixed spice, cinnamon and salt into a large bowl and mix well with a wooden spoon.

Step 2:Warm the milk until it's hand-hot, melt the butter and whisk the egg. It's important the milk is hand-hot when it's added or the yeast won’t activate. If the milk is too hot it will damage the yeast.

Step 3: Make a well in the flour mixture and add the warm milk, melted butter and beaten egg. Bring the mixture together with a wooden spoon and use your hands to form into a large ball.

Step 4: Lightly flour the work surface, place the ball of mixture on the floured surface and knead well for around 10 mins. The dough should be silky smooth and elastic.

Step 5: Lightly grease a large bowl, place the kneaded dough into the bowl, cover with cling film and leave in a warm place for around 1.5 hours – the dough should nearly double in size.

Step 6: Punch the dough in the centre of the ball then remove to a floured work surface and knead again for about 5 min.

Step 7: Divide into 12 parts and form into balls. Place on a greased baking tray and cover with oiled cling film.

Step 8:Mix together approximately two tablespoons of plain flour and two of water. You want to make a dough that you can roll out thinly on a floured work surface.

Step 9: Cut strips from the rolled-out dough to form crosses on top of your buns. Moisten the base of the strips with water to affix them.

Step 10:Preheat oven to 200°C/gas mark 6. Bake the buns for 15 to 20 mins, until golden.

Step 11: Make a glaze by heating two tablespoons of caster sugar and two tablespoons of water over a gentle heat until sugar has dissolved.

Step 12:Brush the buns with the glaze whilst still hot and place on a wire rack to cool.