¾ cup + 1 tbsp (200ml) milk of choice

3½ tsp (9g) dried yeast

420g self-raising flour 

2 1⁄2 tsp ground cinnamon

1 1⁄2 tsp ground nutmeg

3⁄4 tsp ground allspice

1⁄2 tsp ground cloves

60g brown sugar

1/4 tsp salt

Zest of 1 orange

1 tsp neutral oil

1 egg

60g unsalted butter, softened

¾ cups (100g) sultanas

¾ cups (100g) currants

35g plain flour

3 tbsp apricot jam

1. Heat milk until lukewarm and transfer to a medium bowl and whisk in the yeast. Set aside for later.

2. In the bowl of an electric mixer, add self-raising flour, cinnamon, nutmeg, allspice, cloves, sugar and salt, then mix to combine.

3. Next, add the orange zest, oil, egg, butter and yeast milk mixture to the bowl. Using the dough hook, mix on medium speed until smooth. Add the sultanas and currents, then mix for another 30 seconds, or until just combined. Turn the dough out onto a lightly floured surface and knead for another 1-2 minutes.

4. Grease a large bowl and place the dough inside. Cover with plastic wrap and place in a warm area for 1 hour, or until the dough has doubled in size. If your oven has a ‘proof’ function, set the temperature to 40°C and proof the dough for 1 hour.

5. Dust a clean surface with flour, then gently turn out the dough and roll into 8-10 equal portions.

6. Line a baking dish with parchment paper and carefully tuck the buns inside. Cover again and rest in a warm place for another 45 minutes, or until they have grown in size.

7. Preheat the oven to 190°C. To make the crosses, pour 40 ml of water into a small bowl and gradually add the plain until it forms a thick paste. Spoon the mixture into a zip-lock back and cut a small hole off one corner. Pipe the mixture onto the buns in a cross shape. Transfer to the oven and bake for 20-25 minutes, or until golden.

8. Once cooked, heat apricot jam in a saucepan or microwave until melted, then brush buns with the glaze and serve.