KEY POINTS:
Makes 12
3/4 cup milk
1 tsp sugar
1 Tbs butter
2 tsp dried yeast
2 1/2 cups plain flour
1 tsp salt
1 tsp cinnamon
1/2 tsp mixed spice
1/2 tsp freshly grated nutmeg
2 tsp sugar
100g dark chocolate, roughly chopped
1/2 cup sultanas
1/2 cup currants
1/4 cup mixed peel, finely chopped
Crosses
1/2 cup flour
4 Tbs water
Glaze
1 Tbs sugar
1 Tbs gelatine
1 Tbs water
1. Heat the milk until boiling. Pour into a bowl and add the first measure of sugar and butter. Set aside until lukewarm. Sprinkle yeast over and leave for 15 minutes.
2. Sift the flour with the salt and spices into a large bowl then stir in the second measure of sugar. Make a well in the centre and pour in the yeast mixture. Mix to a soft dough, adding more flour if the mix is too sticky. Mix in the sultanas, currants, mixed peel and chocolate. Turn out onto a floured surface and knead until smooth.
3. Brush a bowl with oil, add the dough, cover and leave in a warm place until double in size.
4. Punch the dough down and knead lightly then divide into 12 pieces and shape into buns. Place in a greased tray, cover and leave until double in size. Preheat oven to 200 C. To make the crosses, mix the flour and water until smooth, spoon into a piping bag and squeeze to pipe the crosses on each bun. Bake for 20 minutes or until golden.
5. Remove from the oven and brush with the glaze made by putting the sugar, gelatine and water into a saucepan, stirring until the sugar and gelatine has dissolved.