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1
First make the cross paste.
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2
Sift the flour into a bowl.
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3
Add the salt and oil, then add 4 tbsp water a little at a time to form a paste that can be piped.
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4
Set aside until required.
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5
To make the buns, put the mixed spice, mixed peel and currants or sultanas into a bowl and set aside.
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6
Tip the milk and 1 egg into a mixer with the dough hook attached.
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7
Add the butter, flour, sugar, yeast and salt and mix slow speed for 5 minutes, until the mixture forms a dough.
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8
Increase the speed to medium for 6-8 minutes, or until the dough comes cleanly away from the sides of the bowl.
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9
Add the spice and fruit mix on a slow speed for 1-2 minutes.
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10
Turn the dough out onto a worktop and form it into a ball.
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11
Put it back into the mixing bowl, cover with a clean cloth and leave it to rest in a draught-free place for an hour.
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12
When the dough has risen and nearly doubled in size, carefully tip it out on to your work surface and divide it into satsuma size balls.
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13
Roll each piece into a tight ball and place them on a buttered baking tray, close to each other.
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14
Make an egg wash by beating the remaining 2 eggs with a pinch of salt.
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15
Brush each bun with a little egg wash and place in a warm place for about 11/2 hours, until risen.
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16
Preheat a fan oven to 190C/375F/Gas 4..
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17
I f you don't have a fan oven, adjust the temperature according to your oven manufacturer's instructions.
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18
Brush the buns again with the egg wash and pipe a cross on top of each one, using the cross paste.
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19
Bake in the oven for 18-20 minutes.
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20
Remove the buns from the oven and transfer them to wire racks to cool.
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21
For the rum sugar syrup glaze, mix the sugar and 100ml/31/2fl oz/1/2 cup water in a small saucepan.
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22
Bring to the boil for 4 minutes.
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23
Add the rum.
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24
Brush over the top of the cooled buns.
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25
Serve immediately, or store in an airtight container for up to 3 days.
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26
Alternatively freeze and defrost at room temperature before serving.
