Here is the tasty recipe:
Two tsps yeast,
500g/1lb plain flour,
4 tbsps caster sugar,
1 tsp mixed spice,
1 tsp cinnamon,
40g/1 1/4oz butter
155g/5oz mixed dried fruit.
paste for the crosses:
30g plain flour,
1/4 tsp caster sugar.
1 1/2 tbsps caster sugar,
1 tsp gelatine.
Place yeast, two teaspoons of the flour, 1 teaspoon of the sugar and 125ml/4fl warm water. Leave in a war place until foamy.
Sift the flour and spices into a bowl, mix in the sugar then rub in the butter with fingertips. Add fruit.
Stir in the yeasty water and add up to 185ml/6fl water to make a soft dough. Turn out onto a floured surface and knead for about 5 mins or until smooth.
Leave the dough to rise in a warm place for about 30-40 mins or until doubled in size.
Pre-heat the over to 200 degrees C.
Turn dough out onto a floured surface, knead gently to deflate and divide into 12 portions. Place on a greased baking tray, cover and leave for about 20 mins or until doubled in size.
To make the crosses, mix the flour and sigar with enough water to make a paste, pipe onto the buns in crosses.
Bake for 20 mins or until golden brown.
For the glaze mix the gelatine and sugar with 1 tablespoon of water and stir over a low heat unti dissolved. Brush over the buns.
Leave to cool, or eat immediately and enjoy!