SERVINGS: 12 BUNS COOK TIME: 15-20 MINS
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- Weigh the flour, mixed spice, cinnamon, sugar, lemon and salt into a large mixing bowl and mix thoroughly.
- Dissolve 1 teaspoon of sugar in the warm water. Whisk in the yeast, cover, and leave in a warm place for 10 mins or until a thick foam appears on top of the liquid.
- Stir the yeast mixture into the dry ingredients followed by the beaten egg.
- Melt the butter, allow it to cool slightly and stir it in also. Add in the sultanas and mixed peel.
- Add the milk, little by little and work until the mixture comes together into a soft, pliable dough.
- Empty the dough onto a lightly floured surface and knead for 7 to 10 minutes until the dough becomes elasticated rather than sticky.
- Place the dough into a clean bowl and cover with a warm, wet tea-towel. Put the dough in a warm spot and leave to prove for 1hour.
- Empty the dough onto a lightly floured surface and roll into a sausage shape. Cut the dough into 12 even pieces and shape each into a ball.
- Line a baking tray with grease proof paper and place the buns on the tray relatively close together. Place the tin into a polyethene bag, ensuring the buns have room to rise without touching the bag. Allow the buns to prove for a further 45mins in a warm place.
- To make the cross: 1. Measure 100g plain flour, 25g sugar into a bowl and rub in 50g of butter mixture until it resembles breadcrumbs. Add 100mls of water little by little until the mixture combines into a soft dough.
- Shape the paste into a cross and place on the top of each bun, pressing them slightly into the bun.
- Preheat the oven to 210◦C. Place the buns on the middle tray of the oven and cook for 15 to 20 mins or until golden brown.
- To glaze: melt 2 tbsp of golden syrup in a saucepan. Using a pastry brush, lightly coat each bun with the syrup and allow to cool on a wire rack.