20 g fresh yeast
325 ml warm milk
500 g strong white flour
5 m salt
7 ½ ml ground mixed spice
7 ½ ml ground cinnamon
5 ml grated nutmeg
60 g caster sugar
70 g butter
70 g currants
20 g chopped mixed peel
1 egg, beaten
60 g plain flour
For the glaze
70 ml fresh milk and water, mixed
50 ml caster sugar
Add the yeast to the milk and allow dissolving.
Into a large bowl add the strong flour, salt, sugar and spices.
Rub in 50g of the butter.
Stir in the peel and currants.
Making a well in the middle pour in the milk and egg. beat well until you have a soft dough.
Onto a floured surface place the dough and knead for 10 minutes.
Place into a clean bowl and cover with a clean cloth for 1 hour.
Once again onto a floured surface knead for a few moments
Divide the dough into 12 pieces and shape each one into a round bun shape.
Place onto a greased baking tray and leave for 25 minutes.
Into a bowl add the plain flour and remaining butter rub together, once you have a fine breadcrumb mix, slowly add water while stirring to bind the mixture. Knead lightly.
Pre heat oven 190°C (375°F) mark 5
Roll out the pastry and cut out 24 thin strips.
Lay 2 strips over each bun to make the cross.
Bake for 20 minutes.
Heat the milk and water for the glaze, add the sugar.
Glaze the buns twice.