Ingredients (makes 12)
500g strong white flour
300ml milk
75g sugar
1tsp salt
7g fast action yeast
50g butter
1 egg, beaten
150g Sultanas
70g mixed peel
2 tsp cinnamon
1 tsp nutmeg
* heat the milk to hand hot
* in a large bowl, mix together the flour, sugar, salt, yeast, butter and egg, then gradually add the warm milk until a sticky dough is formed. Mix in the fruit and spices
* tip the dough out onto a lightly floured surface and knead for 5 minutes or until the dough is smooth
* put the dough back in the bowl, cover the top with oiled cling film and leave in a warm place for an hour until it has roughly doubled in size
* divide the dough into 12 equal parts and roll each into a ball. Place them on a baking tray lined with baking paper, spaced slightly apart so they have room to expand
* leave to prove for about an hour
* to add crosses to the top, mix 50g of plain flour with about 6 tbsp water to form a thick paste. Pipe crosses on top of the risen buns
* bake at 220C for 20-25 minutes
* to glaze the buns, brush the tops with a little melted apricot jam
