Ingredients

200ml milk

50ml water

55g butter

14g of dried yeast

455g of flour

1 tsp of salt

1 TBSP of mixed spice

1 tsp of cinnamon

1/2 whole nutmeg grated

1 tsp of ground ginger

55g of brown sugar

2 pieces of stem ginger (chopped)

1 large egg

30g cranberries

50g raisins or sultanas

The zest of one lemon

2 tablespoons of mixed peel (chopped)

2 TBSP of plain flour and water for the cross paste

1 egg for brushing

Honey

Method

Add milk and water to a saucepan and heat until tepid (you can stick your finger into it without difficulty).

Add the yeast to this liquid mix and stir well and set aside.

Melt the butter in the microwave and set aside.

Sift flour, salt, spices and sugar.

Add the chopped stem ginger to the dry mix.

Make a well and add your yeasted milk mix, butter and the egg, stir well until all combined. Transfer your dough mix onto a well flour surface and knead baby knead.

Knead for about 10 minutes.

Now take your gorgeous dough and place it into a floured bowl. Leave covered with plastic wrap in a warm place (not to warm, you don’t want it to sweat) – leave to rest for an hour.

Transfer your dough onto a floured surface, press down to flatten and add the remaining fruits, knead the dough and keep mixing fruits into it until it’s all incorporated.

Set your oven to 190C, grease and like a baking tray.

Now, shape. You get about 12 buns from the mix, weighing between 80-90g each.

Leave them to rest for a further 30 minutes. In the meantime mix a paste with the flour and a little water, and place this into a piping bag. Once rested, pat the buns to flattent them slightly.

Brush with egg and then pipe your crosses.

Bake for 20 minutes.

While still hot, glaze with the soft honey.

These lasted two days. They are amazing.