1. Mix the dry ingredients in a bowl (flour, sugar, spices, yeast and fruit)

2. Gently melt the butter. Measure the milk into a jug and warm slightly. You want it to

be tepid so that the yeast stays alive and can be activated.

3. Make a well in the middle of the flour and add the egg into the centre. Mix a little

before adding the butter, milk and up to 30 ml of warm water (you don’t want it too

wet). Use a spoon to mix everything and once it starts to come together you can use

your hands.

4. Knead the dough by hand for 5-10 minutes on a lightly oiled or floured surface, until it

becomes smooth and springy.

5. Put the dough into a bowl and put it in a warm place. Rise times will depend on how

warm it is, but allow at least an hour.

6. When the dough has risen, tip it out onto a surface and knock it back (this means to

knead and fold it again to remove the air.)

7. Divide into 12 and roll into balls.

8. Place onto a greased baking tray or one lined with greaseproof paper, making sure to

leave a little room between them so they can continue to rise.

9. Cover lightly and leave for about a further half an hour (they may double in size.)

10. Preheat the oven to 190 C/170F Fan/375 F

11. Make the crosses by mixing the flour with a little water to create a smooth paste. Pipe

it on using an icing bag. If you don’t have one you can roll a triangle of parchment to

create one. Bake for 18-20 minutes until they are golden. You’ll know when they are

ready because if you tap the bottom, they’ll sound hollow.

12. Take them out of the oven, and while they are still warm brush them with sugar

melted in a little water (or alternative glaze made from apricot jam or marmalade.)

13. Cool on a wire rack.