Mix together the dried fruit and orange zest in a bowl. . Put the yeast in a jug with 15g caster sugar. Pour over 4 tbsp warm milk and leave to foam for 5 minutes.
In a food processor, pulse the flour, 110g caster sugar, a pinch of salt, the mixed spice, cinnamon, a good grating of nutmeg and the softened butter until the mixture resembles breadcrumbs.
Tip into a large bowl and make a well in the centre. Pour in the yeast mixture and most of the remaining milk. Mix to a dough, adding more milk if needed.
Tip on to a floured surface and knead for 8-10 minutes, until smooth and elastic.
Add the dried fruits and zest mixture and knead until combined.
Put in a lightly oiled bowl, cover with clingfilm and leave in a warm place to rise for an hour or so until doubled in size.
Press the dough into a rectangular shape. Divide and shape into 16 balls of equal size.
Place, almost touching, on baking trays lined with baking parchment.
Cover with a damp tea towel and leave in a warm place until doubled in size and joined together – this may take another hour or so depending on the temperature.
Preheat the oven to 230C. Beat the egg yolk with 1 tbsp milk and brush the buns with the mixture.
Mix the plain flour and 1 tbsp melted butter with 4 tbsp water to form a paste. Spoon into a piping bag with a plain nozzle and pipe a cross on the top of each bun. Bake in the oven for 5 minutes, then reduce the oven temperature to 190c and bake for a further 10-15 minutes until risen and golden.
Remove from the oven and cool on a wire rack.
In a small pan, gently heat the remaining sugar with 2 tbsp water to dissolve. Bring to the boil, then brush over the cooled buns.
Allow to cool completely before serving.
Ingredients
Directions
Mix together the dried fruit and orange zest in a bowl. . Put the yeast in a jug with 15g caster sugar. Pour over 4 tbsp warm milk and leave to foam for 5 minutes.
In a food processor, pulse the flour, 110g caster sugar, a pinch of salt, the mixed spice, cinnamon, a good grating of nutmeg and the softened butter until the mixture resembles breadcrumbs.
Tip into a large bowl and make a well in the centre. Pour in the yeast mixture and most of the remaining milk. Mix to a dough, adding more milk if needed.
Tip on to a floured surface and knead for 8-10 minutes, until smooth and elastic.
Add the dried fruits and zest mixture and knead until combined.
Put in a lightly oiled bowl, cover with clingfilm and leave in a warm place to rise for an hour or so until doubled in size.
Press the dough into a rectangular shape. Divide and shape into 16 balls of equal size.
Place, almost touching, on baking trays lined with baking parchment.
Cover with a damp tea towel and leave in a warm place until doubled in size and joined together – this may take another hour or so depending on the temperature.
Preheat the oven to 230C. Beat the egg yolk with 1 tbsp milk and brush the buns with the mixture.
Mix the plain flour and 1 tbsp melted butter with 4 tbsp water to form a paste. Spoon into a piping bag with a plain nozzle and pipe a cross on the top of each bun. Bake in the oven for 5 minutes, then reduce the oven temperature to 190c and bake for a further 10-15 minutes until risen and golden.
Remove from the oven and cool on a wire rack.
In a small pan, gently heat the remaining sugar with 2 tbsp water to dissolve. Bring to the boil, then brush over the cooled buns.
Allow to cool completely before serving.