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3/4 cup whole milk, heated to just above body temperature
10 g sachet instant dry yeast
1/3 cup sugar
3 large eggs, room temperature
1/2 cup vegetable oil
3 3/4 cups cake flour
1 tsp finely grated lemon zest
3/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup dried raisins
1/4 cup diced mixed peel
1/2 cup sugar
3 tbsp water
1 tsp vanilla extract
Icing for Crosses
3/4 cup icing sugar, sifted
1 tbsp milk, plus extra if needed
For the dough, measure all of the ingredients except the currants and peel into the bowl of a mixer fitted with the hook attachment or in a large bowl. Mix the dough on low speed until it comes together, then increase the speed by one and knead until the dough is smooth and elastic, about 5 minutes (the dough is soft and should stick to the bottom of the bowl). If mixing by hand, stir the ingredients with a wooden spoon until the dough comes together, then turn out onto a lightly floured work surface and knead for 10 mins until smooth. Towards the end of kneading, add the currants and mixed peel and knead in. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let rise for 1 1/2 hours until doubled in size.
Turn the risen dough out onto a lightly floured work surface and divide into 15 even pieces. Shape each piece into a ball by rolling between your hands while it remains on the work surface. Place the rolled buns in a greased 33 x 25 cm baking tray, leaving space between them. Cover the tray with plastic wrap and let the buns rise for a further 45 minutes.
Preheat the oven to 180 C. Uncover the buns and bake for 20 to 25 minutes, until a rich brown on top.
Glaze: bring the sugar, water and vanilla up to a simmer, stirring until the sugar is fully dissolved. Brush the glaze over buns while still hot. Let buns cool completely in the tin.
Icing: stir the icing sugar and together until a thick consistency suitable for piping (add a few more drops of milk, if needed). Pour this into a small piping bag and pipe crosses on top of each bun, letting the icing set for an hour before serving.
Preparad, tried and tested by: Gail Haselsteiner