Set your alarm for an early start so you can enjoy these doughy delights for breakfast.


300ml milk

¼ cup caster sugar

4 cups high-grade flour

2 tbsp mixed spice

2 tbsp cinnamon

pinch of ground cloves

1 tsp salt

8 tsp instant dry yeast

1 egg, beaten

50g cold unsalted butter, diced

3 cups sultanas

½ cup mixed peel


For the crosses: 

½ cup water

½ cup flour


For the glaze: 

¼ cup caster sugar

½ cup water

P1240283 (1) 
  1. Place milk and sugar in a small bowl and stir to combine.
  2. Place flour, spices, salt and yeast in a large bowl and stir, followed by milk mixture and egg and mix. Add butter and mix.
  3. Turn dough onto a floured bench, knead for 10 minutes. Pull the dough apart, if it stretches and is transparent, it’s ready to prove. If it breaks, continue kneading.
  4. Add dried fruit and knead.  Cover bowl with a damp tea towel and leave to prove in a warm place for 30-40 minutes until dough doubles in size.
  5. On a floured bench, roll dough to 4cm thick. Cut dough into 12 x 4cm squares.  Cover with a damp tea towel and prove for 20 minutes.  Squash air out of dough and roll each piece into a ball
  6. Place balls 1 cm apart on a lined baking tray and leave to prove until doubled in size, around 40 minutes.
  7. Preheat oven to 180°C.
  8. While buns are proving, make the crosses’ flour paste by mixing together flour and water.  Place paste in a piping bag and, when buns have risen, pipe a cross onto each one.
  9. Bake buns for 20 minutes or until golden. In a saucepan boil sugar and water over medium heat until sugar dissolved.  While hot, paint buns with glaze.

Makes 12  

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