You will need:
600g Strong white bread flour,
400-500ml Lipid milk,
1 packet of Active dried yeast,
2tsp Mixed Spice,
1tsp Cinnamon,
One Whole Orange zest,
200g Sultanas,
75g Mixed Peel,
2tbsp Sugar,
1tsp Salt,
4tbsp Unsalted butter,
For Topping:
75g Plain flour,
A couple of drops of water,
To serve and glaze:
1tbsp Golden Syrup,
Method:
Gently heat the milk to a light simmer, you should be able to put your finger in and not feel it, this means it is blood temperature, stir in the sugar and leave it to dissolve. Sieve the flour into a clean, new bowl then empty your packet of yeast onto one side of the bowl, then pour in the teaspoon of salt, making sure the salt is on the opposite side or it will deactivate the yeast! Place the butter into a mug and melt it in the microwave just till it is melted, you cant have it hot! Leave it to cool if you left it in too long and is super hot. Mix the flour, yeast and salt thoroughly, pour in all the butter and add 1/4 of the warm milk, stir and continue to add milk bit by bit till it forms a soft wet dough. Sprinkle flour onto a clean work surface and pour out the dough begin to knead for 5-10 minutes, it should come together and not stick to your hands anymore, place it into the same bowl, make sure to oil the bowl, leave to prove in a warm place, I like to place a tiny little bit of hot water into a bowl and place the bigger bowl with the dough in on top, then I cover it with a towel, leave for 20-30 minutes, or until doubled in size, this gives you time to wash up. Grate the fresh orange and measure out the raisins and mixed peel. Take out the dough and place it on another this time lightly floured surface, begin to knead again this time, sprinkling in spices, orang zest, raisins and mixed peel into the dough, knead for another 5-10 minutes, place back into the oiled bowl and leave to rise with fresh hot water underneath, one they have doubled in size again (20-30 minutes), roll them out onto a light greased baking trey, they should weigh roughly 50-75g balls, place them on the trey and cover with a tea towel leave to rise for another hour (trust me they are perfect at the end! I recommend making double the amount and freezing what you don't want, it lasts for at least 4-5 weeks in the freezer.) Once doubled in size, mix flour with a teaspoon at the time of water into the flour whisk and pour into a sandwich back, cut the tip off only slightly and pour crosses along and down the buns, place into a 180 degree oven and bake till golden brown (15-25 minutes.) Take them out and place them onto a cooling rack, add the golden syrup into a small bowl and melt in the microwave for 20 seconds, no more! Using a pastry brush, dab each one and serve, warm or cold, even nicer toasted!