Ingredients:

  • 4 cups (500g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons (8g) instant yeast
  • 1 teaspoon (5g) ground cinnamon
  • 1/2 teaspoon (2g) ground nutmeg
  • 1/2 teaspoon (3g) salt
  • 1 cup (240ml) whole milk, warmed
  • 1/4 cup (60g) unsalted butter, melted
  • 2 large eggs
  • 1 cup (150g) mixed dried fruit (currants and sultanas)
  • 1/4 cup (40g) mixed peel (optional)
  • 1/2 cup (60g) all-purpose flour for the cross
  • 4-5 tablespoons water for the cross
  • 1/4 cup (60ml) apricot jam for glaze
  • 2 tablespoons water for glaze

Instructions:

  1. In a large bowl, combine flour, sugar, yeast, spices, and salt.
  2. In a separate bowl, whisk together warm milk, melted butter, and eggs.
  3. Create a well in the dry ingredients; pour in the wet mixture.
  4. Mix until combined, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
  5. Incorporate the dried fruits into the dough during kneading.
  6. Place the dough in a greased bowl, cover it with a clean towel, and leave to prove until doubled in size (about 1 hour).
  7. Punch down the dough, then divide into 12 equal pieces.
  8. Shape each piece into a ball and place on a lined baking tray.
  9. Cover the buns with a towel and let them rise for 30-40 minutes until puffy.
  10. Preheat the oven to 375°F (190°C).
  11. Mix flour for the cross with water to form a paste; pipe or spoon a cross over each bun.
  12. Bake buns for 20 minutes until golden brown.
  13. Heat apricot jam and water in a small saucepan until melted.
  14. Brush the glaze over the warm buns right after they come out of the oven.