• Makes: 12 buns
• Preparation time: 10 minutes, plus 2 hours rising
• Cooking time: 20 minutes

Ingredients

• 5ml (1tsp) caster sugar
• 300ml (½pt) warm milk
• 15ml (1tbsp) dried active yeast
• 450g (1lb) strong plain flour
• 75g (3oz) Country Life British Butter, diced
• 50g (2oz) light brown sugar
• 10ml (2 tsp) ground mixed spice
• 5ml (1tsp) ground cinnamon
• 1 medium egg
• 150g (5oz) luxury dried mixed fruit
• 100g (4oz) shortcrust pastry
• 1 egg, beaten, to glaze
• For the sugar glaze:
• 50g (2oz) caster sugar
• 30ml (2tbsp) water

Method

1. Place the warm milk in a jug and stir in the caster sugar. Sprinkle the yeast over the surface and leave to stand for 10 minutes until frothy. Place the flour in a bowl, rub in the Country Life butter and stir in the sugar and spices. Whisk the egg into the yeast mixture. Make a well in the centre of the flour, add the yeast mixture and mix to a soft dough.
2. Knead the dough on a lightly floured surface for 5 minutes until smooth and pliable. Place the dough in a bowl and cover with oiled cling film. Leave in a warm place for 1- 1¼ hours until doubled in size.
3. Mix in the dried mixed fruit, then knead on a lightly floured board for a further 5 minutes or until smooth. Divide the dough into 12 equal pieces, knead each into a ball and place apart on a greased baking tray. Flatten them slightly, brush with egg wash, then roll out the pastry and cut into narrow strips. Use to make a cross on top of each bun. Cover with cling film and leave to rise in a warm place for 45-60 minutes until doubled in size.
4. Preheat the oven to 200ºC, 400ºF, gas mark 6, bake for 18-20 minutes, until risen and golden. Place the sugar in a small pan with the water. Heat gently to dissolve the sugar, then boil rapidly for 2 minutes. Brush the hot syrup over the buns, then cool on a wire rack.
5. Delicious served toasted spread with Country Life butter.