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• ½cupmilk
• ¼cupwater
• ¼cupbrown sugar
• 1Tablespoonactive dried yeast
• 2 ½ – 3cupshigh grade (or bread) flour
• ½teaspoonsalt
• 1Tablespooncinnamon
• 1Tablespoonmixed spice
• 1teaspoonnutmeg
• ¾cupraisins or currants(or a mixture)
• ¼cupmixed peel
• 75gramsbuttermelted
• 1egg
• 1teaspoonvanilla extract

For the crosses

• ¼cupflour
• ¼cupmilk
• 1teaspoonsugar

Glaze

• ¼cupwater
• 3Tablespoonsugar

• Add the milk, water and brown sugar to a microwave proof jug or small pot and heat until warm to the touch (about 45°C/110°F). Whisk well to dissolve the sugar. Pour into a large bowl, or the bowl of a stand mixer, sprinkle the yeast on top, stir in and leave to sit for 5 minutes.
• While waiting, combine 2 ½ cups of flour, salt, cinnamon, mixed spice, nutmeg, raisins/currants and mixed peel in a large bowl and whisk together.
• In another small jug, melt the butter, add the egg and vanilla and whisk together until all ingredients are incorporated.
• Once the yeast has started to bubble, add the flour mixture and butter mixture to the yeast mixture and using the dough hook attachment on your stand mixer, knead for 7-8 minutes until the dough springs back when you press it. If kneading by hand, combine the dough with a wooden spoon and then turn it out onto a lightly floured surface and knead for 10 minutes. Add a little more flour if the dough is really sticky.
• Cover the dough in glad wrap or a clean tea towel and leave to rise in a warm place for 60-90 minutes or until doubled in size.
• Once the dough has risen, punch it down gently and turn out of the bowl onto a lightly floured surface. Split the dough into 10 evenly sized pieces, roll into balls and place on a baking tray lined with a silicone liner or baking paper so that they are almost touching. Cover with glad wrap that has been lightly sprayed with cooking oil and leave to rise in a warm place for 40 minutes.
• Preheat the oven to 180°C/350°F.
• While the buns are rising, make the mixture for the crosses. In a small bowl, whisk together milk, flour and sugar until smooth. Once the buns have risen, pipe the crosses on the buns by putting the cross mixture into a piping bag or ziplock bag with the corner snipped off. If you don’t have a piping bag or ziplock bag, you can carefully drizzle it with a spoon.
• Bake the buns for 20-25 minutes, until the tops are golden brown. While the buns are baking, prepare the glaze by mixing the sugar and water in a small bowl and microwaving until the sugar has dissolved.
• Remove from the oven and brush the buns with the sugar glaze and allow them to cool slightly.
• To serve, slice the buns in half, spread with butter and enjoy!
• Buns will keep in an airtight container for 3 days or can also be frozen. They are definitely best served the day of baking, but you can zap them in the microwave or toast them on day 2 or 3, and they’re almost as good!