Ingredients

Method

In a microwave or saucepan, warm the milk (not hot)and add the yeast, allow to activate for a few minutes.

In a large mixing bowl place the flour, cinnamon, mixed spice, salt and sugar and mix together. Make a well in the centre and add the milk mixture, beaten egg and melted butter and mix together into a dough. It will be quite wet but dont add more flour as this is how it should be.

Flour your board and place the dough on the board and knead for 10 minutes at least. The dough should no longer be sticky.

Flatten the dough with your palm and add a handful of dried fruits, knead into the dough and then repeat until all the dried fruit is thoroughly mixed into the dough.

Grease a large bowl and place the dough in it na and cover with a damp cloth and leave to double in size. This will take 1.5 to 3 hours dependant on your room temperature.

Flour your work surface lightly and remove the dough from the bowl and knock out the air and shape the dough into a large thick sausage and divide the sausage into 12 portions.

Roll each portion into a round bun shape. Line a baking sheet with some greaseproof paper and place the buns on the sheet leaving space around each one and cover with a damp tea towel and leave to double in size fore an hour.

Preheat the oven to 400ºF or 375ºF Fan / 200ºC or 180ºC Fan

For the Cross

Pace the water, flour and lemon extract into a bowl and mix to a thick paste and place in a piping bag with a small round nozzle.

Carefully pipe a cross on each bun and bake in the preheated oven for 15-20 minutes or until golden. Remove from the oven and make the glaze by mixing together the maple syrup and water and glaze the buns whilst still hot. Serve immediately with lashings of butter.