Ingredients:

  • 4 cups (500g) all-purpose flour
  • 1 packet (7g or 2 ¼ tsp) instant yeast
  • ½ cup (100g) granulated sugar
  • 1 tsp salt
  • 1 tsp mixed spice (or cinnamon/nutmeg)
  • 1 cup (240ml) whole milk, warm
  • ¼ cup (60g) unsalted butter, melted
  • 2 large eggs, beaten
  • 1 cup (150g) mixed dried fruit (currants, raisins, sultanas)
  • ¼ cup (30g) candied orange peel (optional)
  • 2 tbsp (30g) all-purpose flour (for the cross)
  • Water (to make a paste)
  • 1 egg (for egg wash)
  • 2 tbsp apricot jam
  • 1 tbsp water

Instructions:

  1. Mix flour, yeast, sugar, salt, and mixed spice in a large bowl.
  2. In a separate bowl, combine warm milk, melted butter, and beaten eggs.
  3. Pour the wet ingredients into the dry ingredients.
  4. Mix until a shaggy dough forms.
  5. Knead on a floured surface for 8–10 minutes until smooth and elastic.
  6. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for about 1 hour, or until doubled in size.
  7. Once risen, flatten the dough and fold in the dried fruit and candied peel.
  8. Divide dough into 12 equal portions and shape into balls.
  9. Place on a baking sheet lined with parchment paper.
  10. Cover and let rise for another 30 minutes until puffy.
  11. Combine flour and water to make a paste for the crosses and pipe a cross onto each bun.
  12. Brush with egg wash and bake in a preheated oven at 375°F (190°C) for 20 minutes, until golden.
  13. While buns bake, mix apricot jam and water in a small saucepan; warm until slightly runny and brush over warm buns after baking.