Ingredients
buns
3 cups self raising flour, sifted
¼ cup cocoa, sifted
1 cup cream
½ cup milk
2 cups fruit medley
1 tsp cinnamon
1 tsp nutmeg
1 tsp all spice
knob of butter
¼ cup brown sugar
crosses
½ cup flour
? cup water
glaze
honey
water
Method
Pre-heat oven to 200°C.
In a large mixing bowl, mix together all dry ingredients for the buns until just combined.
Turn dough out onto a lightly-floured surface then, using your hands, knead dough for a couple of minutes or until smooth, adding a little more flour if dough is sticky. Take care not to add too much extra flour or buns will be heavy.
Roll each piece into a ball then place, 6cm or so apart, on a greased tray.
For crosses, whisk together ingredients in a small bowl and stir until smooth and combined. Place mixture in a piping bag fitted with a small, plain nozzle and pipe a cross shape over the top of each bun. Bake for 20 minutes, or until golden and risen, then turn out onto a wire rack and allow to cool.
For the glaze, melt honey and water in a small saucepan. Allow to cool slightly and brush mixture over top of buns.
Serve with jam and cream.