Ingredients

• 1 quantity Rich White Bread Dough
• 85 g (3 oz) currants
• 40 g (1½ oz) mixed peel, chopped
• 1 tablespoon ground mixed spice
• 8 tablespoons flour
• 3 tablespoons granulated sugar, to glaze

Method

1. Knock down the proved dough, then gently knead in the currants, peel and mixed spice.
2. When evenly mixed, shape into 18 buns. Arrange on baking trays, cover lightly with oiled cling film and leave to rest in a warm place until doubled in size.
3. Meanwhile, heat the oven to Gas Mark 5, 375°F, 190°C.
4. Mix the flour with three tablespoons water to make a thick, smooth paste. Spoon into a greaseproof icing bag. Snip off the end and pipe a cross on each bun.
5. Bake for 25 to 30 minutes.
6. Dissolve the sugar in three tablespoons water over low heat. Bring to the boil, then brush over the buns as soon as they come out of the oven.
7. Cool on a wire rack.

Notes