Directions

Make the tangzhong

1. In a small saucepan, whisk together the bread flour and milk over medium heat, stirring constantly until the mixture thickens to a paste, about 2–3 minutes. Remove from heat and cool to room temperature.

Soak the currants

1. Place the currants in a bowl and cover with boiling water (or dark rum or orange juice for extra flavour). Leave for 10 minutes, then drain and pat thoroughly dry. This prevents the dried fruit from drawing moisture out of the dough, which can lead to a drier crumb.

Make the dough

1. In a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, mixed spice, cinnamon, salt, and orange zest. Add the cooled tangzhong, warm milk, and egg. Mix on low until a shaggy dough forms, then increase to medium and knead for 5 minutes. Add the softened butter a tablespoon at a time, kneading until fully incorporated. Keep going until the dough passes the windowpane test — stretch a small piece thin enough to see light through it without tearing. That’s the secret to the shreddy, pull-apart texture. Add the currants and knead briefly to distribute.

First rise

1. Shape the dough into a ball, place in a lightly oiled bowl, cover with cling film, and leave to rise in a warm place until doubled, about 1–1½ hours.

Shape

1. Punch down the dough and divide into 12 equal portions (about 85g each). Roll each into a smooth ball and arrange in a lined 23x33cm (9x13in) baking tin, leaving a small gap between each. Cover loosely and prove for 45–60 minutes until puffed and touching.

Pipe the crosses

1. Preheat oven to 190°C / 375°F. Mix the flour and water to a thick, pipeable paste. Transfer to a piping bag and pipe a cross over each bun.

Bake

1. Bake for 20–22 minutes until deep golden brown. While the buns are baking, warm the apricot jam and water together in a small saucepan until smooth.

Glaze

1. As soon as the buns come out of the oven, brush generously with the warm apricot glaze. Leave to cool for 10 minutes before pulling apart.