Mix yeast, 40g sugar and 100ml water together, let it rest for 10 minutes.

Mix the bread flour, salt, 40g sugar and spices together. Then add in egg, butter and 150ml milk, mix together and form a dough. If the dough is too dry, add some milk; too wet, add some flour. You might not need all the milk. Knead the dough for 7 to 8 minutes, or until the dough is smooth.

Then add in raisins and candied peel. Place the dough in a bowl brushed with oil, cover with cling film. Let the dough rise for at least one hour or double in size.

Take out the dough, press it and release the air bubbles. Divide into 12 pieces, roll it into ball. Place it on a baking tray. Cover with cling film and let it rise for one hour.

For the cross, mix the flour and water together into a paste, put in pipping bag and pipe the cross on the bun. Pop in preheated oven at 200C, bake for 20 minutes.

Take out the bun and brush with golden syrup to give it a lovely shine. Enjoy!