• 4 cups self-raising flour
• 6 sachets Canderel Yellow
• 1tbsp mixed spice
• large pinch salt
• 1 sachet yeast
• 60g cold butter, cubed
• 1 cup (125g) sundried fruit cake mix
• 2tbsp (25g) candied citrus peel
• zest of one orange
• 1 large egg, lightly beaten
• 1 cup warm milk

For the crosses:

• 1/2 cup self raising flour
• about 1/4 cup milk

For the glaze:

• 2tbsp fine apricot jam
• splash boiling water

1. Sift together the flour, Canderel, mixed spice and yeast. Add the butter cubes and work through the flour using your hands, rubbing the butter to combine with the flour, until it forms a grainy consistency.
2. Using a wooden spoon, stir in the fruit cake mix, citrus peel, orange zest and egg. Add the milk and stir until combined.
3. Tip the mixture onto a floured surface and knead for 10 to 15 minutes until the dough reaches an elastic and silky consistency.
4. Place the dough in an oiled bowl and rub with a little oil to prevent a crust from forming. Cover with cling wrap and leave in a warm spot for 1 to 2 hours until the dough is doubled in size.
5. Once risen, remove the cling wrap and punch it down. Divide the dough into 15 buns (about 75g each or 1/4 cup size) and roll them into smooth balls on a floured surface.
6. Grease a baking tray and place the buns on the tray, about 2cm apart. Cover with cling wrap or a damp clean cloth and leave to stand for another hour. Heat the oven to 200°C.

1. Mix the milk and flour slowly to form a thick paste. Use a piping bag or bottle with a small nozzle to pipe a cross over each bun.
2. Once they have their crosses, bake for 15 to 20 minutes on the middle shelf until the buns are golden brown.

1. Add a splash of boiling water to the jam and stir until soft, but not too liquid.
2. Once the buns are out of the oven, turn off the heat, brush the glaze over the top of each bun and return to the warm oven for 5 minutes.
3. Remove and cool on a drying rack. Serve with butter.