METHOD

Sponge: Blend the yeast with the warm water and milk mix and a pinch of sugar, stand to let the yeast activate.

Sift the flour in a bowl and add the yeast mix, blend well, but do not worry about any lumps of flour.

Cover with cling film and leave in a warm place to double in size, approx 40 mins.

Dough: Meanwhile sift the rest of the flour with the cinnamon, nutmeg and salt, stir in the sugar, place in a food mixer with a dough attachment and melt the butter.

Once the sponge is ready add to the flour mix and pour in the melted butter, beaten eggs and fruit, mix gently to incorporate then knead until a smooth dough is achieved, approx 5 mins.

Turn into a bowl, cover and leave in a warm place to double in size approx 1 hr.

Knock back the dough and turn onto a floured surface.

Divide the dough in to 16 pieces of 70g each.

Form in to rounds and place on a greased and floured baking tray.

Cut a cross into the top of each bun with a sharp knife, or use strips of shortcrust pastry, stick to the bun with milk wash.

Pipe a flour paste cross

Leave to rise 15 mins.

Bake until golden brown.

Glaze: Dissolve the sugar in the water and paint on the hot buns, to make them shiny and sticky.