Ingredients

• 2 teaspoons (7g sachet) dry yeast
• 1/4 cup (55g) caster sugar
• 1/2 cup (125ml) milk, warmed
• 1 Coles Brand Australian Free Range Egg, lightly whisked
• 3 cups (450g) plain flour
• 2 teaspoons mixed spice
• 50g chilled butter, chopped
• 1/2 cup (80g) sultanas
• 1/4 cup (40g) dried currants
• 1/4 cup (40g) mixed peel
• Butter, to serve

Flour paste

• 1/3 cup (50g) plain flour
• 1 tablespoon caster sugar

Glaze

• 1 teaspoon powdered gelatine
• 2 teaspoons caster sugar

Method

• Step 1 Combine yeast, sugar, milk and 1/3 cup (80ml) warm water in a bowl. Set aside for 5 mins or until mixture is foamy. Add the egg and whisk to combine.
• Step 2 Combine the flour and mixed spice in a bowl. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Stir in the sultanas, currants and mixed peel. Make a well in the centre. Pour the yeast mixture into the well and stir until a dough forms. Turn onto a lightly floured surface. Knead for 10 mins or until smooth and elastic.
• Step 3 Place dough in a lightly greased bowl. Cover with plastic wrap and set aside for 1 hour or until dough doubles in size.
• Step 4 Preheat oven to 200°C. Grease a 20cm x 30cm lamington pan. Turn dough onto a lightly floured surface and knead until it returns to original size. Divide into 12 portions and roll into balls. Place side by side in pan. Set aside in a draught-free place for 30 mins or until doubled in size.
• Step 5 To make flour paste, combine flour, sugar and 1/4 cup (60ml) cold water in a bowl. Spoon into a snap-lock bag and snip off 1 corner. Pipe crosses onto buns. Bake for 10 mins. Reduce oven to 180°C and bake for 20 mins or until golden.
• Step 6 Meanwhile, to make glaze, combine gelatine, sugar and 1 tbs boiling water in a bowl, stirring until sugar and gelatine dissolve. Turn buns onto a wire rack. Brush buns with glaze. Serve with butter.