Directions

• Mix together the flour, sugar, salt yeast, spices, dried fruit and mixed peel and set aside.
• Add the butter to the boiling water and stir until it melts.
• Add the cold milk to the butter/water mix.
• The resulting liquid should be tepid, not hot. If it is hot, allow to cool until tepid.
• Add the tepid liquid and the egg to the dry ingredients and mix to form a dough.
• Knead the dough by hand for 10 minutes, or by machine for 5 minutes.
• Cover with cling film and leave to prove until it doubles in size. The time it will take will depend on the room temperature. I leave my dough overnight in my cold kitchen. If you leave your dough in a warm place it can take as little as 1½ hours.
• Turn your risen dough out onto a floured work surface and knead by hand for 2-3 minutes.
• Divide into 12 portions and shape into round buns and place on a greased baking tray, or a tray lined with baking parchment.
• For the crosses rub the butter into the flour and mix to a dough with a little water. Roll out on a floured surface and cut into strips.
• Use the strips of pastry to form a cross on each bun, damping them with milk to stick them to the buns.
• Cover the buns with oiled cling film and leave to prove again until they double in size. This will take 30 minutes to 1 hour in a warm place but may take longer at a lower temperature.
• Bake in a pre-heated oven 220°C / 200°C fan / 425°F / Gas Mark 7 for 15-20 minutes until brown.
• Make a glaze by dissolving 2 tablespoons of granulated sugar in 2 tablespoons of water.
• When the buns come out of the oven brush them with the glaze.
• Remove to a wire rack to cool.