For the buns

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500g strong white flour, plus extra for dusting

75g caster sugar

2 tsp mixed spice

1 tsp ground cinnamon

1 lemon, finely grated zest only

10g salt

10g fast-action dried yeast

40g butter

300ml milk

1 free-range egg, beaten

200g sultanas

50g finely chopped mixed candied peel

Oil, for greasing

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For the topping

75g plain flour

2 tbsp golden syrup, for glazing

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1. Put the flour, sugar, spices and lemon zest into the bowl of a stand mixer and mix together. Then add the salt and yeast, placing them on opposite sides of the bowl.

2. Melt the butter in a saucepan and warm the milk in a separate pan. Add the butter and half the tepid milk to the dry ingredients.

3. Add the egg and use your hands to bring the mixture together, incorporating the flour from the edges of the bowl as you go.

4. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk).

5. Knead the dough using the dough hook attachment, incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball.

6. Oil a bowl and add the dough. Cover with cling film and leave to rest in a warm place for about 1½ hours, or until doubled in size.

7. Turn the risen dough out on to a lightly floured surface. Knock back and knead for a further 5 minutes. Return to the bowl, cover with cling film and leave in a warm place to rise for a further hour, or until doubled in size.

8. Turn the dough out again onto a floured surface. Divide into 12 equal pieces, shaping each of these into a ball. Line 1–2 baking trays with baking paper and place the balls on the tray, spacing them fairly close together and flattening them slightly.

9. Cover the tray with oiled cling film or a damp tea towel. Leave for 40–60 minutes until the buns have doubled in size.

10. Preheat the oven to 220C/200C Fan/Gas 7.

11. For the topping, mix the flour with 100ml water in a bowl to make a paste. Spoon the paste into a piping bag.

12. When the buns have risen pipe a cross on top of each bun using the piping bag.

13. Bake for 15–20 minutes until pale golden-brown, turning the baking trays round halfway through if necessary for them to cook evenly.

14. Melt the golden syrup in a pan and, while the buns are still warm, brush the buns with a little syrup to give a nice shine. Put the buns on a wire rack to cool completely.