Ingredients

• 490g (3 1/4 cups) bread & pizza plain flour, plus extra, to dust
• 170g (1 cup) sultanas
• 2 tablespoons mixed peel
• 2 tablespoons caster sugar
• 1 teaspoon (1 sachet) dried yeast
• 1 teaspoon mixed spice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Large pinch of salt
• 250ml (1 cup) warm milk
• 50g butter, melted, cooled
• 1 egg, lightly whisked

Cross paste

• 40g (1/4 cup) plain flour
• 2 tablespoons cold water

Glaze

• 70g (1/3 cup) caster sugar
• 80ml (1/3 cup) cold water

Method

• Step 1 Brush a baking tray with melted butter. Combine the flour, sultanas, mixed peel, sugar, yeast, mixed spice, cinnamon, nutmeg and salt in a large bowl. Stir to combine. Make a well in the centre.

  

• Step 2 Add the milk, butter and egg to the well. Use a wooden spoon to stir until just combined. Use your hands to bring the dough together in the bowl. Turn the dough onto a well-floured surface.

  

• Step 3 Knead for 10-15 minutes or until smooth and elastic. Brush a large bowl with melted butter. Place dough in the bowl. Turn to coat. Cover and set aside in a warm place to prove for 1 1/2 hours or until doubled in size.

  

• Step 4 Preheat oven to 200C/180C fan forced. Punch down dough. Knead on a lightly floured surface for 2-3 minutes, until smooth. Divide into 12 balls. Place on prepared tray. Set aside in a warm place for 30 minutes.

  

• Step 5 For the cross paste, combine flour and water in a bowl. Transfer to a piping bag fitted with a small nozzle. Pipe lines on buns to form crosses. Bake for 20 minutes or until golden and hollow when tapped.

  

• Step 6 For the glaze, place sugar and water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves and mixture thickens slightly. Brush the tops of the warm buns with the glaze.