News Reader.info

Warm the milk in a pan. Add the butter, sugar and salt then stir to melt the butter and dissolve the salt and sugar. Allow it to cool until tepid then add the egg and beat it in.  In a large

bowl, combine the strong flour, yeast and mixed spice. Add the milk mixture and bring it all together with a spoon to form a soft dough. Turn the dough out on to a lightly floured surface

and knead for 5-10 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover with clingfilm and leave in a warm place to rise for 1 hour. Remove the dough from the bowl,

knead again for 2 minutes and repeat the rising for a further 1 hour. Add the dried fruit to the dough and knead to incorporate it. Divide the dough into 10-12 small buns, rolling each into

a circle with a cupped hand on the work surface. Press each bun to flatten it slightly and transfer to a lightly greased oven tray. Loosely cover the buns with baking parchment and carefully

wrap the whole tray, loosely but airtight, with clingfilm. Leave these to rise again for a final 40 minutes then preheat the oven to 220°C/210°C fan/425°F/gas mark 7. Mix the plain flour

with a little water using a whisk to make a thick, smooth paste and transfer to a piping bag. Pipe a cross over each bun and bake for 12-15 minutes or until golden brown. Once cooled, brush

each bun with a little of the honey to glaze it.