Ingredients

• 500g/1lb 2oz strong white flour
• plus extra for dusting
• 75g/2¾oz caster sugar
• 2 tsp mixed spice powder
• 1 tsp ground cinnamon
• 1 lemon
• finely grated zest only
• 10g/¼oz salt
• 10g/¼oz fast-action dried yeast
• 40g/1½oz butter
• 300ml/10fl oz milk
• 1 free-range egg
• beaten
• 200g/7oz sultanas
• 50g/1¾oz finely chopped mixed candied peel
• oil
• for greasing
• 75g/2¾oz plain flour
• 2 tbsp golden syrup
• for glazing

Directions

• Put the flour
• sugar
• spices and lemon zest into a large bowl and mix together. Then add the salt and yeast
• placing them on opposite sides of the bowl.
• Melt the butter in a pan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients. Add the egg and use your hands to bring the mixture together
• incorporating the flour from the edges of the bowl as you go. Gradually add the remaining milk
• to form a soft pliable dough (you may not need all of the milk).
• Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. The kneading can also be done in a food mixer with a dough hook.
• Oil a bowl and place the dough in a bowl
• cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.
• Turn the dough out on to a floured surface and divide into 12 balls. Line 1-2 baking trays with paper and place the balls on the tray
• placing them fairly close together and flattening them slightly.
• Slip each baking tray into a large clean polythene bag
• making sure the bag doesn’t touch the buns. Leave for 40-60 minutes until the buns have doubled in size.
• Preheat the oven to 220C/200C Fan/Gas 7.
• For the topping
• add the flour to a bowl with 100ml/3½fl oz water. Mix together to make a paste and spoon into the icing bag.
• When the buns have risen remove the polythene bags and pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown
• turning the baking trays round halfway through if necessary.
• Melt the golden syrup in a pan and while the buns are still warm
• brush the buns with a little syrup to give a nice shine
• before setting aside to cool on a wire rack.