Instructions

1. Put the milk in a pan, add the butter and warm it up. Keep stirring until the butter has melted – do not boil. Turn off the heat and cool until it’s lukewarm.
2. Mix the flour, salt, sugar and yeast in a bowl. Make a well in the centre, then add the lukewarm milk and butter mixture, then the egg. Mix well with a wooden spoon, until you get a sticky dough.
3. Put the dough onto a lightly floured surface, then knead, fold and stretch it for 5 minutes.
4. Make a ball shape and put it in a lightly oiled bowl. Cover with oiled cling film and rest to rise in a warm place for 30 minutes, then kneed it again and rest for a further 30 minutes or until doubled in size.
5. Press the dough with your finger, it should leave a dent. If so, add the sultanas, mixed peel, mixed spice and cinnamon. Knead again, making sure everything is evenly combined with the dough. Leave it for another hour, covered with oiled cling film, until doubled in size.
6. Place the dough on a lightly floured work surface and divide it into 15 equal parts. Roll these into balls.
7. Line 2 baking trays with parchment paper. Put the buns on the tray, leaving enough space between them to allow them to double in size, then cover with oiled clingfilm and rest for an hour to prove.
8. Heat the oven to 200°C.
9. Mix the flour and water needed for the cross. Spoon this into a small freezer bag, cut off one of the corners, then pipe a line across the buns. Repeat the piping across the buns to create crosses on top of each bun.
10. Bake in the middle of the oven for 15-20 minutes until golden brown.
11. Meanwhile, heat the milk (or water) and sugar and reduce it to a syrup. ( Or heat the Golden syrup or apricot jam)
12. Brush the warm buns with the glaze and place them on a wire-rack to cool.