4 cups plain flour
4 tsp mixed spice
1 ½ tsp ground cinnamon
½ tsp salt
6 tbs butter around 90 grams
½ cup sultanas
1 cup currants
1 large egg
For the crosses
½ cup flour
4 tsp caster sugar
6-8 tbsp water
For the glaze
⅓ cup water
4 tbsp smooth apricot jam
Instructions
Stir the milk and sugar together in a small saucepan over low heat, until lukewarm. The milk should be warm, but not hot to the touch.
Transfer the milk to a small bowl and whisk in the yeast. Cover the bowl and set aside for 10 minutes, until the yeast becomes frothy.
While the yeast mix is resting, add the flour, spices and salt into a large mixing bowl. Rub in the butter until the butter is completely combined.
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