4 1/4cups(625g/21 1/4oz) bread flour, plus extra for dusting
2teaspoonground mixed spice
3tablespoonsunsalted butter, cut into cubes, plus extra for greasing
1lemon, zest only
1egg, plus extra for egg wash
1 ¼cup(300ml/10floz) tepid milk
⅔cup(120g/4oz) mixed dried fruit
2tbsp all purpose flour / plain flour
In a large bowl sieve the flour, salt and ground mixed spice. Then rub in the butter using your fingertips until the mixture is the texture of fine breadcrumbs. Make a well in the center of the mixture then add the sugar, lemon zest and yeast.
Beat the egg with the tepid milk then add to the dry ingredients. Mix together to a form a soft, pliable dough.
Turn out the dough onto a lightly floured work surface. Sprinkle over the mixed dried fruit then knead the dough lightly for about 5 minutes. The dough should be smooth and elastic with dried fruit throughout.
Grease a large bowl with butter. Shape the dough into a ball and place it into the prepared bowl. Cover with cling wrap and set aside in a warm place for one hour to proof.
After about one hour the dough should have doubled in size. Turn out the proofed dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball.
Grease a baking tray with butter and transfer the buns to the tray about 1 inch apart. Cover with cling wrap and return to a warm spot to proof for another hour.
After the second proof preheat the oven to 400oF (200oC). Brush the buns with a little bit of egg wash for a shiney finish.
Making the "cross topping"
In a small bowl mix flour and cold water into a smooth paste. Spoon the flour mixture into a piping bag and pipe a cross on each bun.
Transfer the buns to the oven and bake for 15-20 minutes, or until golden-brown and shiny.
As soon as you remove the buns from the oven, brush them with a little golden syrup or honey then set aside to cool on a wire rack.