Ingredients
1kg bread and pizza flour
21g (3 sachets) dried yeast
450ml milk
4 eggs
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
Method
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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.
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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.
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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.
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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.
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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.
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Meanwhile, to make a syrup, boil sugar and extra water. Brush hot buns with syrup to glaze, then serve.
