500 g (1 lb) strong white flour
60 g (2 oz) caster sugar
1 x 7 g sachet fast-action dried yeast
1 tsp salt
1 tsp ground mixed spice
1 tsp ground cinnamon
1⁄2 tsp grated nutmeg
about 150 ml (1⁄4 pint) milk
about 75 ml (21⁄2 fl oz) very hot water
60 g (2 oz) butter, melted and cooled slightly
1 egg, beaten
90 g (3 oz) currants
60 g (2 oz) chopped mixed peel
sunflower oil for greasing
60 g (2 oz) shortcrust pastry
2 tbsp caster sugar
2 tbsp water
1. Sift the flour into a large bowl, stir in the sugar, yeast, salt, mixed spice, cinnamon, and nutmeg, and make a well in the middle. Mix the milk and water together and add to bowl with the butter, egg, currants, and mixed peel. Mix to a soft dough.
2. Knead the dough on a lightly floured surface until smooth and elastic, then shape into a round.
3. Put into an oiled large bowl, cover with oiled cling film, and leave to rise in a warm place for 1–11⁄2 hours or until
doubled in size.
4. Knock back the dough with your fists, then turn on to a lightly floured surface and knead for 2–3 minutes until smooth and elastic. Divide the dough into 12 pieces and shape into round rolls.
5. Roll out the shortcrust pastry to 5 mm in thickness, cut it into 24 narrow strips, and press 2 strips in the form of a cross on each bun. Secure with a little water.
6. Lightly oil 2 baking trays, arrange the buns on the trays, and cover with oiled cling film. Leave to rise in a warm place for 30 minutes or until doubled in size.
7. Bake the buns in a preheated oven at 220°C (200°C fan, Gas 7) for 15 minutes or until golden brown. Transfer the buns to a wire rack, brush with the glaze, and serve warm or cold.
Recipe taken from Mary Berry's Complete Cookbook, published by DK.