1 tbs instant dried yeast
80g caster sugar
625g white flour
11/2 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground nutmeg
250 ml warm milk
100g butter, melted
2 eggs, lightly beaten
70g mixed peel
Sprinkle the yeast and a pinch of sugar over 125 ml warm water in a bowl. Stir and eave for 10 minutes.
Combine the flour, spices and 1/2 tsp salt in a bowl and set aside.
Combine the milk, butter, remaining sugar, eggs and 125g of the flour mixture in an electric mixer bowl with a dough hook attachment. Mix until smooth. Add the yeast mixture, currants and mixed peel and stir. Add the flour and knead for 5 minutes.
Transfer the dough to a bowl and coat in oil. Cover and leave to rise in a draught-free place for 1-2 hours.
Knock back the dough by punching it, then place on a floured work surface. Divide into 16 equal balls, place on a baking tray, about 4 cm apart. Cover with a damp cloth and leave for 30 minutes.
Preheat the oven to 180°C. For the glaze, combine the sugar with 2 tablespoons water in a saucepan. Bring to the boil over high heat.
For the cross dough, put the flour in a bowl and add 60 ml water, stir to form a dough and roll out on a floured work surface to 2 mm strips, about 12 cm long. Brush with water and place strips over each bun to form a cross. Bake for 15-20 minutes, or until golden brown. Brush with the glaze.