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1
Optional
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2
Heat the milk, butter, orange zest, clove (whole)and cardamom pods (2-3) in a saucepan until the butter melts, then leave to infuse. I have gone rather cardamom mad recently, but this short aromatic infusion gives a heavenly scent to the little fruited buns later.
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3
For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast.
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4
Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.
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5
Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth.
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6
Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.
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7
Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.
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8
Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.
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9
Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.
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10
Preheat the oven to 240C/475F/Gas 8.
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11
For the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.
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12
When the buns have risen, Spoon the flour mixture in the cross.
