Tip the flour into a bowl and stir in the
salt, mixed spice and sugar.
Rub in the butter with your fingertips. Stir
in the dried fruit, then sprinkle over the yeast
and stir in. Gently warm the milk so it is hot, but
still cool enough to put your finger in for a couple
of seconds. Beat with the eggs, then pour into
the dried ingredients.
Using a blunt knife, mix the ingredients
to a moist dough, then leave to soak for 5 mins.
Take out of the bowl and cut the dough into
8 equal pieces.
Shape the dough into buns on a floured
surface. Space apart on a baking sheet, cover
loosely with cling film, then leave in a warm place
until half again in size. This will take 45 mins-1 hr
15 mins, depending on how warm the room is.
When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with
2 tbsp water to make a paste. Pour into a plastic
food bag and make a nick in one of the corners.
Pipe crosses on top of each bun.
Bake for 12-15 mins until risen and golden.
Trim the excess cross mixture from the buns ,
then brush all over with honey or golden syrup.
The buns will keep fresh for a day. After that they
are best toasted and served with butter.