1. Heat milk & butter for your dough and allow to cool.

2. In a large bowl or your stand mixer sift flour, spices and salt together. Add sugar, yeast and dried fruit.

3. Stir in warm milk/butter mix & egg, kneed slowly until dough is smooth. About 3 mins if using stand mixer with hook, or 10mins if by hand!

4. Place your dough in a large bowl with plenty room to rise, cover with cling film and a tea towel and set aside to double in size. Approx 1 or 2 hrs.

5. Once risen, turn your dough out, kneed again for a min or 2, then divide the dough into 12 evenly sized balls. Place your dough balls into a greased baking tin.. I used 2 tin foil take away ones which worked perfectly!

6. Cover again, (I use a plastic shopping bag and put the whole tin inside, tying up handles to make a nice little air pocket!) Allow buns to rise until again almost double in size.

7. Whilst dough balls are rising, make your cross paste and put in a piping bag with thin round nozzle. I accidentally made mine a bit runny… It should be a thick paste allowing you to pipe defined lines rather than runny ones! Pre heat oven to 180°C

8. Once your dough balls rising again, draw your crosses & place your buns into preheated oven. Bake for 15-20mins until golden on top.

9. Whilst baking, get your glaze ready by heating up in a small saucepan, no need to boil it just melt sugar.

10. Remove buns from oven, brush generous amount of glaze on tops of your buns.

Serve warm or toasted with generous dollops of jam and butter!