2 tsp dry yeast

475g Strong white flour

2 tsp salt

45g butter

2 Tb Honey

1 Tb Mixed Spice

260ml Water, warmed

1 Egg, beaten

1 cup Mixed Dried Fruit

Crosses
2Tb plain flour
splash of water

Glaze
2 Tb honey

Step one.
Place the mixed fruit in a bowl and cover with boiled water. This ensures your fruit is plump and juicy (rather than dry and chewy) in your finished buns.

Step two.
Using a large mixing bowl, combine the flour, salt, yeast and mixed spice.

Step three.
Make a well in the centre, adding the butter, water, honey and beaten egg. Then mix everything together until it forms a dough. This is a good time to get stuck in and get your hands dirty.

Step four.
The dough now needs to be left for 1.5 - 2 hours, in which time it should double in size. If its a warm day leaving it on the bench will work, but if not put your oven on low and leave the dough in a covered bowl in the oven with the door slightly open.

Step five.
Once risen, knock the dough back by kneading for a good 15 minutes. Once your arms are sore, knead some more! This ensures that the buns are stretchy, not cakey when you are finished. Divide the mixture into 12 equal portions.

Step six.
Roll each portion into a ball and place on a lined baking tray about 5cm apart. Leave to rise for another 45minutes.

Step seven.
Whilst they are rising, preheat the oven to 220C.
To make the crosses, mix the flour with water until it forms a drizzling consistency. Pipe over the buns before putting them in the oven.

Step eight.
Bake the buns in the preheated oven for 20minutes. As soon as the buns are out of the oven, glaze with honey and leave to cool. These buns are best eaten in the first two days. You can also freeze them for another day!

TOP TIP! If you have a breadmaker, you can pop all the ingredients into your breadmaker and then skip to step six - so easy!