Servings: Makes 12 – 15

Cooking time: 15 – 20 minutes

What you’ll need

Ingredients

• 500g strong white bread flour
• 10g instant yeast
• 75g caster sugar
• pinch salt
• 40g butter (very soft)
• 2 medium eggs
• 150g currants
• 80g mixed peel, chopped
• 240ml milk ( full fat )
• 1 teaspoon ground cinnamon
• 1 teaspoon mixed spice
• finely grated zest 1 orange or 1 lemon

Topping

• 2 tablespoons plain flour
• ½ teaspoon icing sugar
• 1 -2 tablespoons milk or water

Method

• Very gently heat the milk until hand hot. Make sure the butter is very soft, heat a little if need be.
• Put the flour in a large mixing bowl, add the sugar, yeast and salt and mix together.
• Make a well in the centre and add the butter, eggs and most but not all of the milk
• Mix together with your hand until the mixture comes together, add a little more milk if need be.
• The mixture should be soft but not wet.
• Tip onto a lightly floured surface and knead for 5 – 10 minutes until smooth and silky.
• Put in a lightly oiled bowl and cover with a tea towel or cling film and leave in a warm place to rise for at least 1 hour or until doubled in size. It is okay to leave for 2 hours.
• Knock out the air and scatter the dried fruit, orange zest, and spices on top. Knead in until evenly incorporated.
• Divide into 12  or 15 pieces and roll into balls, place quite close together on a baking tray lined with baking paper.
• Cover with a tea towel or cling film and leave to rise for another 30 minutes – 1 hour or until doubled in size.
• Meanwhile preheat the oven to 220°C / 200°C fan, and make a paste with the four and water and put in a little piping bag.
• When risen, brush with egg wash ( 1 egg beaten well with a pinch of salt) and then pipe crosses on each bun.
• Bake for 15 – 20 minutes or until golden brown.
• Warm the apricot jam with a splash of water and brush over the tops to glaze.

Notes