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250 ml milk (9 oz)

50 g butter (2 oz)

500 g strong bread flour (18 oz)

1 tsp salt

75 g caster sugar (3 oz)

1 tsp ground cinnamon

1 tsp ground mixed spice  *

1 TBSP oil

7g sachet fast-action yeast

1 egg, beaten

75 g currants (3 oz)

50 g mixed peel (2 oz) (or sultanas) **

Zest 1 orange

1 apple, peeled, cored and finely chopped


For the cross

40 g plain flour (1 ½ oz)

10 g soft butter (3/4 oz)


For the glaze

¼ c apricot jam


Bring milk to the boil, then remove from the heat and add butter. Leave to cool until hand temperature.


In food processor:  flour, salt, sugar, yeast, cinnamon and mixed spice. Add warm milk mixture and egg.

Process 5 minutes+ until smooth.  Turn onto floured surface, and knead until in one smooth and elastic piece. *** Put into lightly oiled bowl and cover with oiled cling wrap.  Leave to rise in a warm place for 1 hr.


With dough still in the bowl, tip in currants, peel or sultanas, lemon zest and apple.  Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr, again covered with oiled cling wrap.


Divide the dough into 15 pieces. Roll each piece into smooth ball on a lightly floured surface. Arrange on several baking trays covered with parchment paper, leaving a lot of space for the rolls to expand. Cover with oiled cling wrap and leave to rise for 1 hr.


Heat oven to 425*. 

Put cross flour into a bowl and rub in the butter.  Add just enough cold water to form a dough and them roll out thinly, and cut into 30 strips. Brush the strips with water to make them stick, and then place on each bun. Bake for 15 – 20 mins.


Gently heat the apricot jam to melt, then sieve to get rid of any chunks. Brush over the top of the warm buns and leave to cool.

NOTES . . .

*   If you can't find Mixed Spice in the US see the recipe to make your own.

**   If you don't like Mixed Peel, or can't find it in the US, I have found sultanas (golden raisins) a good substitute

***   You may make this in a food processor, or you may mix and knead it by hand.  The food processor is much easier, but it means you lose a little bit of the sticky dough when turning it out onto a floured surface.  I found it easier to handle if you coat your hands in oil.  

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