Put all dough ingredients, except
the dried fruit, in the breadmaker,
following the order in your manual.
Set to dough programme.
Once the dough is ready, turn it
out onto a lightly floured surface
and punch down to deflate. Pat
into a large flat circle, tip the fruit
in the centre and enclose with the
dough. Knead the fruit in, cutting
through the mixture with a sharp
knife, then re-knead a few times
to distribute the fruit evenly.
Cut out nine 14cm squares of
baking parchment and have ready
a 12-hole muffin tin. Cut the dough
into 9 even-sized pieces and roll
each into a smooth ball. Push a square
of the parchment into a tin hole
and drop in a ball of dough.
Repeat with the rest. Cover the
tin loosely with lightly-oiled cling
film and leave in a warm place for
30-45 minutes or until doubled in
size. Preheat oven to fan 180C/
conventional 200C/gas 6.
For the crosses, blend the flour
to a smooth paste with 5-6 tsp of
cold water. Spoon into a small
plastic food bag and cut a small
hole off one corner or use a piping
bag. Pipe crosses on the buns.
Bake for 15 minutes or until golden.
Lift onto a cooling rack. Brush with
a little golden syrup while warm.