Ingredients
Crosses
Glaze
Method
1.Heat milk and sugar until lukewarm. Add yeast and leave to froth.
2.Cream butter and sugar until fluffy. Add egg, mixed fruit, mixed spice, cinnamon and peel.
3.Sift 6 cups of flour and the salt into a large bowl. Add yeast and fruit mixture alternately and combine to a firm but pliable dough, using more flour if necessary.
4.Turn out on to a floured board and knead for 10 minutes. Place in a greased bowl and leave in a warm place to double in bulk.
5.Punch down dough and shape into 18 balls. Place side by side in a 32 x 24cm greased baking tin. Cover and leave to rise in a warm place until double in size. Pipe a cross on each bun. Bake at 200 degrees C for 15 to 20 minutes or until golden. Remove from oven and brush with glaze.
6.Mix flour and water together until smooth and able to be piped. Place mixture into a small plastic bag. Snip across one corner to form a hole for piping. Twist top of bag to hold mixture firm and squeeze to pipe.
7.Put sugar, water and gelatine in a saucepan. Heat until sugar and gelatine have dissolved, stirring constantly.
