Ingreadient :

For the bun

• 625g strong white flour, plus extra for dusting
• 1 tsp salt
• 2 tsp ground mixed spice
• 45g unsalted butter, cut into cubes, plus extra for greasing
• 85g caster sugar
• 14g dried  yeast
• 375ml tepid milk
• 125g mixed dried fruit

For the topping

• 1 tbsp plain flour, mixed with water

For glazing

• Thick sugar stock syrup

Direction :

1. Put the flour, salt, spice, butter, sugar and yeast into a Kitchen Aid/mixer fitted with a dough hook. Then, add the milk and mix slowly to start until it’s combined, and then mix on a medium speed for 5 minutes. Add the lemon zest and dried fruit, then mix for a further minute. Then, cover and leave to prove until it is double in size.
2. Lightly flour the work surface, place the dough from the mixer on to the surface, then divide the dough into 12 even-sized balls. Roll them about, and then place them onto a greased baking tray.
3. Pipe over the cross (flour and water mix) then leave and allow them to double in size.
4. Bake them at 200C for 30 minutes, brush with sugar stock syrup and serve them warm.