370g strong white bread flour (100g for the cross mixture)
9g mixed spice
7g milk powder
100g caster sugar (70g for the glaze)
A large pinch of fine sea salt
10g fresh yeast
185ml water (50ml for the cross mixture, 25ml for the glaze)
2 whole eggs
23g unsalted butter, softened
20g mixed citrus peel
1 tbsp allspice
1 tbsp ground cinnamon
2 tsp ground nutmeg
2 tsp ground mace
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground ginger
20ml Vegetable oil
25ml whole milk
Prepare the mixed spice, by combining all the ingredients in a bowl.
To make the dough, in a mixing bowl, mix together the mixed spice and all the bun ingredients, except the raisins and mixed peel.
Work the dough until it comes loose from the sides and becomes smooth and elastic. Transfer to an air-tight container and prove in the fridge over-night.
The next day poor the dough back into a big mixer bowl and work in the raisins and mixed peel.
Roll into small balls and store in the fridge until ready to use, you can also freeze the mixture.
To make the cross mixture, whisk together all the ingredients. Use straight away or store in the fridge, it will keep for two days.
To bake, take out of the fridge or if frozen defrost in the fridge over-night. Spray/ dampen with a little water, cover with a lid and prove on top of the oven until double in the original size. Space the buns on a lined tray, brush with egg wash and pipe the cross mixture on top. Bake at 170°C, fan 2 for 16 minutes and turn half way through baking.
Once baked, brush with the glaze as soon as they come out of the oven.
Eat warm, cold or toasted. Delicious served with homemade fruit jam and butter.