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1
First make a 'yeast sponge' by mixing 100g (3 1/2 oz) of the bread flour with the yeast and 1 tsp golden caster sugar in a bowl, then beat in the milk.
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2
Cover with clingfilm and leave in a warm place for 20-25 minutes until the mix has risen and looks bubbly.
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3
Meanwhile, tip the remaining strong white bread flour into a large bowl with the salt and butter.
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4
Rub the butter into the flour.
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5
Stir in the mixed spice, the 50g (2 oz) golden caster sugar and the dried fruit.
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6
Pour the egg into the yeast sponge, then stir this into the flour and fruit to make a dough.
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7
The dough should be soft and light, not too dry or sticky, so adjust with a little flour or water if necessary.
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8
Tip the dough onto a lightly floured surface and knead for 5-8 minutes, dusting the work surface with more flour as needed.
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9
Put the dough back in the bowl (cleaned and lightly oiled), cover and leave in a warm place for an hour or so, until rised to about twice its original size.
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10
Take the dough from the bowl and knead briefly.
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11
Cut the dough into 10 equal pieces.
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12
Take one piece, leaving the rest loosely covered with clingfilm, and shape into a round by bringing the edges up and pinching in the middle.
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13
Turn it over so the smooth side is on top, then repeat with the remaining pieces.
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14
Lay the buns on 2 lightly buttered baking sheets, spaced apart so that they have room to rise.
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15
Cover loosely and leave to rise again for about 45 minutes-1 hour, or until they have risen by at least half again and feel light and puffy when gently touched.
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16
Preheat the oven to gas 6, 200C, fan 180C
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17
Meanwhile, prepare the mix for the crosses.
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18
Make a small greaseproof paper piping bag, or snip a small bit off a corner of a small plastic food bag (the hole should be about the diameter of a wooden skewer).
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19
Mix the plain flour with 3 tbsp plus 1 tsp of water to make a thick, smooth, piping paste.
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20
When the buns have risen, spoon the paste into the piping bag and pipe crosses over each bun.
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21
Bake for 12-15 minutes until they're golden and sound hollow when tapped underneath.
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22
For the glaze, mix together the golden caster sugar with the milk.
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23
Remove the buns from the tray and trim off any excess piping mixture from the bottom of each one.
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24
Put them on a cooling rack and brush with the sugar glaze while they are still warm.
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25
Serve warm and buttered.
