• 80g butter, at room temperature, cubed
• 150g raisins
• 2 tsp mixed peel, finely chopped
• 1 egg, lightly beaten
• 80ml warm water
• For the topping:
• 1 x 7g sachet of dried fast-acting yeast
• 250ml warm milk
• 60g caster sugar
• 600g plain flour
• 1 tsp mixed spice
• 1 tsp cinnamon
• 1 tsp salt
• 2 tbsp plain flour
• 1 tbsp golden syrup

1. Combine the yeast with the milk and one tablespoon of the sugar in a small bowl. Stir until the yeast has dissolved. Cover and leave to stand in a warm place for 10 minutes.
2. Sift the flour, mixed spice, cinnamon, salt and remaining sugar into a mixing bowl. Use your fingers to rub in the butter until combined.
3. Stir in the raisins, mixed peel and egg until incorporated. Stir in just enough water to bring the mixture together into a soft dough.
4. Turn the dough out onto a lightly floured work surface and knead for 8-10 minutes until smooth and elastic. Place in a bowl, cover with a clean tea towel and leave to rise in a warm spot for about one hour or until doubled in size.
5. Knock back the dough and divide into about 18-20 balls. Place on a baking tray lined with parchment paper and leave to rise again for about 20 minutes until doubled in size.
6. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Whisk together the flour and syrup for the topping until smooth. Transfer to a piping bag, or into a small plastic bag with a corner snipped off. Pipe a cross onto the top of each bun.
7. Bake for 15 minutes until golden. Serve warm or allow to cool on a wire rack.