500 gms Strong White Flour

10 gms Quick Dried Yeast

¼ Teasp Salt

2 Tablsp Caster Sugar

60 gms Unsalted Butter - diced and very soft

300 mls Tepid Full Fat Milk

140gm Chopped dried apricot

140gm Sultanas

70gm Stem ginger chopped

Zest of 1 orange

2 Large Eggs

½ Teasp Mixed Spice

1 Teasp Cinnamon

THE CROSS PASTE

50 gms Plain Flour

1 Teasp Veg Oil

Water to mix  to a stiff batter

THE GLAZE AND FINISH

2 tbsp granulated sugar

1 Tablsp Water

Coarse sugar for sprinkling

SET OVEN TO 190°C

METHOD

1. Place the tepid milk and 1 egg into a bowl and add the softened butter.

2. Mix together in a separate bowl the fruit and spices.

3. Place the flour, sugar, yeast and salt into the mixer bowl ensuring that the salt and yeast are on opposite sides of the bowl.

4. With the dough hook in switch on to incorporate the ingredients then add the liquids.

5. Mix on slow speed for 5 minutes and then increase the speed to medium for 7 minutes or until the dough comes away from the sides of the bowl.

6. Add the dried fruits and chopped ginger, orange zest and spices and mix again for a couple of minutes until the fruit is incorporated. You may need to tip the dough on to a work surface and knead any loose fruit in.

7. Mould into a ball, place back in a clean lightly greased bowl, cover with a dry cloth and leave to prove for 1 hour or until doubled in size.

8. When ready, tip out on to a work surface and divide the dough into 12 even pieces.

9. Roll into neat smooth balls and place on to a lightly greased tray fairly close together.

10. Leave to prove again for about 1 hour.

11. Beat together your cross paste ingredients until you have a consistency that can be piped - set aside.

12. When the buns are ready, beat the second egg with a teasp of salt and glaze the buns.

13. Take a small piping bag and place your cross paste inside. Snip JUST the very end off and pipe a cross on all the tops.

14. Bake in the oven for 20 mins approx and then cool on a wire rack.

15. Mix the granulated sugar and water together and heat until dissolved in a small pan and glaze the buns while they are still warm. Sprinkle with a little coarse sugar.

16. Best eaten fresh but can be stored in an airtight tin for 2 - 3 days.

N.B. CAN BE FROZEN - DEFROST THOROUGHLY BEFORE EATING.