2 tsp. dried yeast
½ cup water, room temperature
1 cup milk, room temperature
75g butter, melted
1 egg, lightly beaten
½ tsp. ground cinnamon
½ tsp. allspice
¼ tsp ground cloves
½ tsp ground nutmeg
4 cups plain flour, plus extra, if necessary
1 ½ mixed dried fruit (sultanas, currants, raisins and mixed peel)
⅓ cup plain flour
⅓ cup water
In a small bowl, combine a large pinch of the sugar with water, then sprinkle yeast over it. Stand for 7 minutes or until it activates and becomes foamy. Combine yeast mixture in a large bowl with the milk, butter and egg and stir well.
Add flour, spices, dried fruit then stir until combined and a coarse dough forms. Turn out onto lightly-floured surface then, knead dough for 5 mins or until smooth and elastic, adding a little more flour if dough is sticky. Take care not to add too much extra flour or buns will be heavy.
Place dough in a large, greased bowl, cover with plastic wrap and leave for 40 min in a warm place. Turn dough out onto a lightly-floured surface, pat into a rough round shape, then cut into 12 even-sized pieces with a large, sharp knife. Roll each piece into a ball then place, on a greased tray. Cover loosely with a kitchen towel and prove for another 10 minutes.
For crosses, combine ingredients in small bowl and stir until smooth and combined. Pipe a cross shape over the top of each bun. Bake for 40 minutes, or until golden and risen, then turn out onto a wire rack and allow to cool. For glaze, heat ¼ cup of honey in saucepan, then brush mixture over top of buns.