Heat milk until lukewarm and transfer to a medium bowl and whisk in the yeast. Set aside for

later.

In the bowl of an electric mixer, add self-raising flour, cinnamon, nutmeg, allspice, cloves, sugar

and salt, then mix to combine.

Next, add the orange zest, oil, egg, butter and yeast milk mixture to the bowl. Using the dough

hook, mix on medium speed until smooth. Add the sultanas and currents, then mix for another

30 seconds, or until just combined. Turn the dough out onto a lightly floured surface and knead

for another 1-2 minutes.

Grease a large bowl and place the dough inside. Cover with plastic wrap and place in a warm

area for 1 hour, or until the dough has doubled in size. If your oven has a ‘proof’ function, set the

temperature to 40°C and prove dough for 1 hour.

Dust a clean surface with flour, then gently turn out the dough and roll into 8-10 equal portions.

Line a baking dish with parchment paper and carefully tuck the buns inside. Cover again and rest

in a warm place for another 45 minutes, or until they have grown in size.

Preheat oven to 190°C. To make the crosses, pour 40ml of water into a small bowl and gradually

add the plain until it forms a thick paste. Spoon the mixture into a zip-lock back and cut a small

hole off one corner. Pipe the mixture onto the buns in a cross shape. Transfer to the oven and

bake for 20-25 minutes, or until golden.

Once cooked, heat apricot jam in a saucepan or microwave until melted, then brush buns with

the glaze and serve.