1kg bread and pizza flour
21g (3 sachets) dried yeast
Finely grated zest of 1 lemon
1/4 cup honey
3 tsp mixed spice
4 tsp fine salt
165g unsalted butter, cubed, softened
Plain flour, for dusting
1 cup currants
1/2 cup mixed peel
Extra ½ cup plain flour
1/3 cup water
1/4 cup caster sugar
Extra ½ cup water
Note: Allow 2 hours proving
Preheat oven to 180°C. Line 2 oven trays with baking paper. Put 350g of the bread flour, yeast and milk in the bowl of an electric mixer and beat on medium, using paddle attachment, for 5 minutes. Cover with plastic wrap and set aside in a warm place for 45 minutes or until mixture has risen.
Beat 3 of the eggs in a small bowl, then add to flour mixture in bowl of electric mixer with lemon zest, honey, spice and salt. Beat on medium, using hook attachment, for 1 minute. Add remaining bread flour, beat slowly, then add 150g of the butter, 1 cube at a time. Beat slowly for 10-15 minutes or until a smooth dough forms.
Turn out onto a lightly floured surface. Add currants and mixed peel, then knead for 5 minutes or until combined. Put dough in a large, oiled bowl and cover with plastic wrap. Set aside for 30 minutes or until risen.
Divide dough into 18 pieces and roll each into a bun shape. Arrange on prepared trays, cover with plastic wrap and set aside for 45 minutes to rise.
Beat remaining egg and use to brush buns, reserving any leftover egg. Melt remaining butter and put in a small bowl with plain flour, water and reserved leftover egg. Stir to form a paste, then transfer to a piping bag. Pipe paste over buns in a cross shape. Bake for 25-30 minutes or until golden.
Meanwhile, to make a syrup, boil sugar and extra water. Brush hot buns with syrup to glaze, then serve.