I have found this recipe to have a go at in the morning in the bread machine. I thought I would post the details in case you also wanted to have a go at this.
210ml/7 1/2 fl oz/scan 1 cup of milk
450g/1lb/4 cups unbleached white bread flour
7.5ml/1 1/2 tsp mixed spice [also known as apple pie spice]
2.5ml/ 1/2 tsp ground cinnamon
2.5ml/ 1/2 tsp of salt
50g/2 oz/1/4 cup caster (superfine) sugar
50g/2 oz/1/4 cup butter
7.5ml/1 1/2 tsp easy blen (rapid rise) dried yeast
75g/3oz/scant 1/2 cup currants
25g/1 oz/3 tablespoon sultanas (golden raisins)
25g/1oz/3 tablespoon cut mixed (candied) peel
For the Pastry Crosses
50g/2 oz/1/2 cup plain (all purpose) flour
25g/1 oz/2 tablespoon margarine
For the Glaze
30ml/2 tablespoon milk
25g/1 oz/2 tablespoon caster sugar
Makes approximately 12
Pour the milk and egg into the bread pan. Reverse the order in which you add the liquid and dry ingredients if your machine requires this.
Sprinkle over the flour, ensuring that it covers the liquide. Add the mixed spice and cinnamon. Place the salt, sugar and butter in separate corners of the pan. Make a shallow indent in the centre of the flour and add the yeast.
Set the bread machine to the dough setting; use basic raisin dough setting if it is available on your machine. Press start. Lightly grease two baking sheets.
Add the dried fruit and peel when the machine beeps or 5 minutes before the end of the kneading period. (Mine has a nut and fruit dispenser so machine is loaded when all the rest of the ingredients are loaded)
When the doubht cycle has finished remove the dough from the machine and place it on a lightly floured surface. Knock it back (punch it down) gently then divide it into 12 pieces. Cup each piece of dough between your hands and shape it into a ball. Place on the prepared baking sheets and cover with oiled cling film and leave for 30 to 45 minutes or until almost doubled in size.
Meanwhile preheat the oven to 200 degrees C/400 degrees F/Gas Mark 6. Make the pastry for the crosses. In a bowl rub the flour and margarine together until the mixture resembles fine breadcrumbs. Bind with enough water to make a soft pastry which can be piped.
Spoon the pastry into a piping bag fitted with a plain nozzle and pipe a cross on each bun, Bake the buns for 15 to 18 minutes or until golden.
Meanwhile heat the milk and the sugar for the glaze in a small pan. Stir thoroughly until the sugar dissolves. Brush the glaze over the top of the hot buns. Turn out onto a wire rack. Serve warm or cool
If preferred to make the crosses roll out 50g/2 oz shortcrust (unsweetened pastry) and cut into narrow strips. Brush the buns with water to attach the crosses.