Ingredients

2 cups Anchor Full Cream UHT Milk, warmed

100 grams Anchor Butter

¾  cup currants 

½ cup dried apricots, chopped

1 egg, lightly beaten

2 teaspoons orange zest

½ cup caster sugar

14 grams (2 sachets) dried yeast

5 cups plain flour

1 teaspoon mixed spice

1 teaspoon cinnamon

⅔ cups plain flour

½ cup cold water

2 tablespoons brown sugar

2 teaspoons gelatine

2 tablespoons cold water

Instructions

1. Combine milk, butter and dried fruit in a medium saucepan over a low heat, stirring until the butter melts. Stir in the egg, orange zest, sugar and yeast.
2. Place flour and spices in a large mixing bowl and pour in the milk and fruit mixture. Using a wooden spoon, stir the mixture together until a dough starts to form. Turn the dough out onto a floured surface and kneed until smooth and elastic, about 5- 10 minutes.  Place the dough in a buttered bowl and set aside to rise until doubled in size, about 45- 60 minutes.
3. Divide the dough into 12 pieces and roll into buns. Place the buns on a lined baking sheet so they are just touching. Set aside to rise again for a further 30- 45 minutes.
4. To make the paste for the crosses, combine the flour and water together to form a paste and pour into a piping bag.
5. Preheat the oven to 180°C. Once the buns have risen, pipe a cross over each one and bake in the oven for 15- 20 minutes.
6. Make the glaze by combining the brown sugar, gelatin and extra water in a small saucepan and heat for a few minutes until the sugar and gelatin have dissolved.
7. Once the buns have come out of the oven, brush over the glaze and set aside to cool.