SERVINGS: 12 BUNS      COOK TIME: 15-20 MINS

INGREDIENTS:

500g Strong flour

75g Sugar

150mls warm water

10g Allisons Dried Active Yeast

2tsp mixed spice

1tsp ground cinnamon

10g salt

1 lemon, zest

40g butter

100mls warm milk

1 egg, beaten.

200g sultanas

50g mixed peel

THE CROSS 

100g plain flour

25g sugar

50g butter

100mls water

2tbsp golden syrup

METHOD:

1. Weigh the flour, mixed spice, cinnamon, sugar, lemon and salt into a large mixing bowl and mix thoroughly.
2. 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.
3. Stir the yeast mixture into the dry ingredients followed by the beaten egg.
4. Melt the butter, allow it to cool slightly and stir it in also. Add in the sultanas and mixed peel.
5. Add the milk, little by little and work until the mixture comes together into a soft, pliable dough.
6. Empty the dough onto a lightly floured surface and knead for 7 to 10 minutes until the dough becomes elasticated rather than sticky.
7. 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.
8. 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.
9. 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.
10. 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.
11. Shape the paste into a cross and place on the top of each bun, pressing them slightly into the bun.
12. 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.
13. 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.