225 grams strong white flour
225 grams wholemeal flour
250 ml full fat milk
50 grams unsalted butter
7 grams dried yeast
1 large free range egg
2 teaspoons mixed spice
1 teaspoon salt
½ teaspoon ground cinnamon
100 grams raisins
80 grams sultanas
85 grams mixed peel
50 grams plain flour and 4 tablespoons water (for the glaze)
2 tablespoons honey
In a small pan, melt the butter then remove from the heat and stir in the milk and the egg. Mix the flours, yeast, salt and spices together in a large bowl, make a well in the centre and pour in the tepid milk mixture, bringing together to form a soft dough. Knead on a lightly floured work surface for about five minutes or until stretchy and elastic.
Once your dough is almost ready, flatten it out and sprinkle over the raisins, sultanas and mixed peel. Push them into the dough, then continue to knead for a couple of minutes more until fully incorporated. Shape the dough into a ball and put in a lightly oiled bow, cover with a tea towel and set aside to prove until doubled in size, about one hour. Divide the risen dough into twelve pieces, shape each one into a ball and place on a baking tray lined with parchment, about 2 cm apart.
Cover with a tea towel and set aside to prove for a further 40 minutes. To make the crosses, mix the flour with water until a thick paste forms. Fill a piping bag fitted with a small nozzle, slash the tops of each bun with a cross then pipe the flour paste into each cross. Bake, in a preheated oven, at 200˚C, for 20-25 minutes. Gently heat the honey in a small pan, remove the buns from the oven and brush all over. Allow to cool slightly before serving.
