Method

1. Measure the bread flour, quick yeast, caster sugar and mixed spice into a large mixing bowl and stir to combine.
2. Break the egg into another bowl, add the milk and beat together well.
3. Pour into the mixing bowl and stir to make a smooth paste.
4. Invert a larger bowl over the mixing bowl and leave to rise overnight.
5. Gently melt the butter then allow to cool.
6. Rub some butter around the inside of a large baking tray.
7. Add the currants, mixed peel and tepid butter to the risen dough and stir until combined.
8. Spoon the mixture into 12 piles on the baking tray.
9. Leave in a warm place to roughly double in size, about 2 hours.

1. Pre-heat the oven 200°C, Fan 180°C, 400°F, Gas 6
2. For the cross, measure the flour and 4 tablespoons of water into a bowl and stir into a paste.
3. Using a teaspoon, drizzle some paste across each bun dough to form a cross.
4. Bake for 12 minutes.
5. For the glaze, put the egg yolk and water into a bowl and stir to mix.
6. Remove the buns from the oven and brush the egg glaze over the top.
7. Return to the oven for 5 minutes until golden.
8. Transfer to a wire rack to cool.
9. To serve, reheat for a few seconds in a microwave, few minutes in the oven or split and toast the hot cross buns.