1 c sultanas or currents
Place in a pot, cover with water, bring to the boil, simmer for five minutes, drain.
50g (2 oz) butter
1/4 c brown sugar
1 1/4 c milk
3 1/2 c flour – unbleached or high grade
1 tsp salt
1 tsp mixed spice
1 1/2 tsp cinnamon
3 tsp active yeast, heaped (tasti breadmaker is recommended)
For the crosses
1/3 c flour
1 dsp icing sugar
1 tbsp oil (olive light)
In a pot melt the butter, and the milk, heat till luke warm.
In a large glass bowl place flour, salt, sugar, spices, fruit, mix. Make a well.
Pour the milk in the flour well. Sprinkle yeast on top, knock below the surface. Set aside in a warm place (oven at 55C is ideal), for 10-15 mins till this is frothy.
Using a dinner knife slowly work in the ingredients in the bowl working from centre to outside, till it is worked in. Add more tepid milk if necessary. (At this stage it can be left in the fridge overnight, take it out, knead it slightly and leave it to return to room temperature for about an hour before continuing on.)
Tip on to floured bench and knead for four to five minutes, don’t hesitate to add more flour, your dough should not be sticky, nor dry.
Divide dough into 12 even pieces with a board scraper, knife or scissors. Shape each piece into a round roll and arrange them in rows in a shallow baking paper lined tray about 1cm apart.
Cover with cling wrap (or place in a water sprayed oven) and let rise for 25 minutes. They will double in size.
Make the crosses paste by mixing the flour, icing sugar, oil and cold water till a thick paste. Place in a small sealable snack bag, snip a small corner. Pipe a cross on top of the buns. Bake 220C for 20 minutes until golden brown and hollow sounding
While the buns are still hot you can glaze the buns with the mixture of 1/4 c caster sugar and 2 tbsp warm water, if you desire.