Put flour in a large bowl and add
the yeast, raisins, mixed spice and
350ml water. Stir to a soft dough, cover
with a tea towel and leave to rise for
3 hrs at room temperature, by which
time the dough will have expanded and
become smoother in appearance. If you
want to leave it for longer, for example
overnight, just leave it in the fridge.
Heat oven to 180C/160C fan/gas 6.
Butter a 12-hole muffin tin. Divide the
dough into 12 and shape each portion
into a neat ball on a floured work
surface. Drop each ball into a muffin
hole. Bake for 20 mins.
Roll out the marzipan and cut it into
0.5cm-wide strips to make the crosses
for the buns. Mix the sugar with 2 tbsp
water and leave to dissolve. When the
buns are cooked, take them out of the
oven and carefully lay a cross made from
two marzipan strips on top of each and
put them back in the oven for 5 mins.
Take the buns out, brush with the sugar
water and leave to cool.