Starting to serving: 2.5 hours
Active time: 30 minutes
Serves: 8 as a snack
For the buns
For the crosses & glaze
- Warm the milk to the temperature of a comfortable bath. Crumble in the yeast, give it a little mix and set aside.
- In a large bowl, combine the flour, salt, mixed spice and sugar.
- Rub the butter into the dry ingredients with your fingertips until it resembles bread crumbs, then stir through the figs.
- Add the eggs to the milk, mix well then add to the dry ingredients.
- Mix together to form a moist dough.
- Tip out onto a clean, floured surface and kneed with your hands for 10 mins.
- Cut the dough into 8, roll each one into a ball and set on a baking tray lined with grease-proof paper.
- Cover loosely with cling film and set aside in a warm place until they are 1.5 times their original size. This will take 45 mins -1 hr 15 mins, depending on how warm the room is.
- Preheat your oven to 220˚C.
- Mix the remaining flour with 2tbsp water to make a paste. Put it into a zip lock bag and cut off about 1mm of one corner.
- Pipe crosses (or any shapes you like!) onto the buns.
- Bake for 12-15 mins, trim any untidy bits of the crosses, then brush while warm with honey or golden syrup and serve warm with salted butter and a cup of tea.