Makes 15

• 500g strong plain bread flour
• 300ml full-fat milk
• ½ stick of cinnamon
• 2 cloves
• 1 tsp mixed spice
• ½ tsp ground cinnamon
• ½ tsp freshly ground nutmeg
• ½ tsp salt
• 50g caster sugar
• 50g cold butter, cubed
• 7g sachet of fact-action yeast
• 2 eggs, lightly beaten
• 50g candied peel
• 75g currants
• 75g sultanas
• 2 tbsp apricot jam, warmed and sieved

Gently heat 300ml of milk with the cinnamon stick and cloves until bubbles appear around the edge. Leave to infuse.

Put the flour, ground cinnamon, nutmeg, caster sugar, fast-action yeast and salt into a large bowl.

Add the cubed butter to the warm milk and let it melt.

Mix the dried ingredients together and make a dip in the centre. Add the eggs. Shape your hand into a claw and with circular motions bring the dried ingredients into the egg. Then add the hand-hot milk and continue mixing until you have a sticky dough.

Transfer to a lightly floured surface and knead until smooth and elastic. Place the dough into an oiled bowl, cover and leave to prove for about an hour.

Add the dried fruit whilst still in the bowl and knead until combined. Cover and leave to prove a second time. Another hour.

Weigh the dough and divide into equal sized pieces. Use a cupped hand to shape the buns and place on a lined baking tray. Cover and leave to prove for a final hour.

Pre-heat the oven to 220ºC/Gas Mark 7/425ºF. Make a flour/water paste – 75g flour to 7 tbsp water – and pipe the crosses. Bake for 20-25 minutes until golden brown. Aga: On the rack on the floor of the Roasting Oven for 15-20 minutes.

Glaze with warmed, sieved apricot jam.

Eat.