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servings:

Whether they're freshly baked or toasted, I love these buns and bake a batch whenever it takes my fancy, leaving off the crosses if it isn't Easter. I also like to vary the dried fruit – a mix of chopped dates, cranberries, apricots, and cherries is particularly good.

• 2 cups (8.8 ounces/250g) white bread flour, plus extra for dusting
• 2 cups (8.8 ounces/250g) all-purpose white flour
• 1/2 cup warm water
• 1/2 cup warm milk
• 1 1/2 teaspoons (0.18 ounce/5g) instant yeast
• 2/3 cup (3.5 ounces/100g) raisins, currants, or golden raisins (or a mixture)
• Finely grated zest of 1/2 orange
• 1/4 heaping teaspoon each of cinnamon, nutmeg, and allspice
• 2 teaspoons (0.35 ounce/10g) fine salt
• 3 1/2 tablespoons (1.8 ounces/50g) superfine sugar
• 1 medium free-range egg
• 3 1/2 tablespoons (1.8 ounces/50g) butter
• 6 tablespoons (1.8 ounces/50g) all-purpose white flour
• 7 tablespoons water
• 1 tablespoon apricot (or other) jam, sieved
• 1 tablespoon water

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