Traditional Hot Cross Buns

675g (24oz) strong white bread flour
1tsp salt
75g (2 1/2oz) butter
1tsp ground cinnamon
1tsp ground mixed spice
1/4tsp grated nutmeg
50g (1 1/2oz) Unrefined light muscovado sugar
200g (7oz) mixed dried fruit
25g (4/5oz) candied peel, chopped
1,7g sachet easy-blend yeast
325ml (2/3pt) warm milk
2 eggs
75g (2 1/2oz) plain flour (for the crosses)
4tbsp milk
2tbsp Unrefined golden caster sugar

1. Sift the flour and salt into a large mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
2. Stir in the spices, sugar, dried fruit, candied peel and yeast. Make a well in the centre.
3. In another bowl, beat the milk and eggs together and pour into the flour.
4. Mix well to a soft dough then turn out onto a floured surface and knead for about 10 mins until smooth and elastic.
5. Place in an oiled bowl, cover with clingfilm and leave in a warm place for about 45 mins to rise.
6. Turn out the dough and knead again lightly for a few minutes to knock out any air bubbles.
7. Divide into 14 pieces and shape into buns. Place well apart on greased baking sheets, cover loosely with clingfilm and leave in a warm place to prove for 45 mins or until doubled in size.
8. Cut a cross in the top of each bun with a sharp knife.
9. Mix the flour for the crosses with enough water to form a dough and roll out thinly and cut into strips. Dampen the pastry strips and lay them in crosses on top of each bun.
10. Bake for 15-20 mins at 200ºC / 400°F / Gas 6 until golden.
11. Meanwhile heat the ingredients for the glaze in a small pan and simmer for 2 mins until syrupy.
12. Remove the buns from the oven and brush with the glaze while still warm. Leave to cool on a wire rack.