INGREDIENTS

    * 600g (1lb 5oz) strong white flour
    * 2tsp ground cinnamon
    * 1 tsp salt
    * 55g (2oz) butter, cut into cubes
    * 75g (2½oz) caster sugar
    * 75g (2½oz) finely grated zest of 1 orange
    * 2tsp fast-action yeast
    * 1 medium egg
    * 250ml (9fl oz) warm full-fat milk
    * 100g (3½oz) mixed dried fruit

For the topping

    * . 2tbsp plain flour
    * 1tbsp honey, gently heated, for glazing

METHOD

Sieve the flour, cinnamon and salt into a large mixing bowl, then rub in the butter using your fingertips.

Make a well in the centre of the mixture, then add the sugar, orange zest and yeast. Add the egg together with the warm milk. Mix together to form a soft dough.

Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. knead lightly for 6-8 minutes, or until smooth and elastic. lightly grease a warm bowl with a little vegetable oil.

Shape the dough into a ball and place it into the oiled bowl, then cover with a clean tea towel and set aside in a warm place to rise.

After an hour, remove the dough from the bowl and knead gently for 6-8 minutes. Return to the bowl, cover and leave to rise for a further 20 minutes.

Place the dough on to a lightly floured work surface and divide into 12 pieces. Roll each one into a bun shape, then cover and leave to rest for 5-10 minutes.

Lightly grease a baking tray and transfer the buns to the tray. Wrap it loosely in greaseproof paper, then place inside a large plastic bag. Tie the end of the bag so it's airtight and set aside in a warm place for 40 minutes to rise.

Preheat the oven to 190C/ 170C fan/gas 5.

To make the topping, add 2tbsp of cold water to the plain flour and mix until it is a smooth paste, then place in a piping bag. When the buns have risen, remove from the bag and pipe a cross shape over each bun.

Bake in the oven for 15-20 minutes, until golden brown. Brush with hot honey, then set aside to cool on a wire rack.