Instructions

1. In a mixing bowl combine the milk, yeast and 1 tablespoon of sugar and then set to one side. Cover with damp tea towel and leave at room temperature for around 10 minutes until mixture becomes frothy.
2. Then add the butter and the eggs and mix with the yeast mixture. Mix and leave.
3. In a separate bowl combine the flour, salt, mixed spice, currants and sultana. Make a well in the centre and pour in milky yeast mixture and mix well. Then roll into a round ball and knead on a lightly floured surface.
4. Keep kneading with your knuckles for at least 15 minutes until the dough is smooth with an elastic texture. Cover with damp tea towel and leave to settle at room temperature for 40 minutes until it doubles in size.
5. Pre-heat oven 220°C/425°F/gas mark 7.
6. Divide the dough into 12 round buns and then place to one side.
7. To decorate, mix the flour, oil, caster sugar and milk to make a smooth stiff paste. Then place the mixture into a piping bag.
8. Brush the buns with glazed beaten egg and then pipe a cross on top of each bun.
9. Bake for 15-20 minutes until golden.