Ingredients

Buns
270g strong white bread flour
9g mixed spice
7g milk powder
30g caster sugar
A large pinch of fine sea salt
10g fresh yeast
110ml water
2 whole eggs
23g unsalted butter, softened
30g raisins
20g mixed citrus peel
Mixed Spice
1tbsp allspice
1tbsp ground cinnamon
2tsp ground nutmeg
2tsp ground mace
1tsp ground cloves
1tsp ground coriander
1tsp ground ginger
Cross Mixture
100g strong white bread flour
20ml Vegetable Oil
50ml water
pinch of salt
Glaze
70g caster sugar
25ml whole milk
25ml water

Method

Prepare the mixed spice, by combining all the ingredients in a bowl.
To make the dough, in a mixing bowl, mix together the mixed spice and all the bun ingredients, except the raisins and mixed peel. Work the dough until it comes loose from the sides and becomes smooth and elastic.
Transfer to an air-tight container and prove in the fridge over-night.
The next day poor the dough back into a big mixer bowl and work in the raisins and mixed peel.
Roll into small balls and store in the fridge until ready to use, you can also freeze the mixture.
To make the cross mixture, whisk together all the ingredients. Use straight away or store in the fridge, it will keep for two days.
To bake, take out of the fridge or if frozen defrost in the fridge over-night. Spray/dampen with a little water, cover with a lid and prove on top of the oven until double in the original size. Space the buns on
a lined tray, brush with egg wash and pipe the cross mixture on top.Bake at 170°C, fan 2 for 16 minutes and turn half way through baking.
Once baked, brush with the glace as soon as they come out of the oven.
Eat warm, cold or toasted. Delicious served with homemade fruit jam and butter.

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