Step 1

In a 2 cup measurer (or a small bowl), stir together the first three ingredients (yeast, 50 grams sugar, and milk). Set aside to “bubble and grow” as you measure out the other ingredients.

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, add the flour, yeast and milk mixture, 50 grams sugar, spices, salt, melted butter, and egg. Mix on low for a minute until the ingredients are well mixed. Add the raisins and candied peel, and mix again to combine everything. Cover the bowl with a towel and let sit for 10 minutes.

Step 3

Switch to the dough hook attachment and knead the dough in the mixer on low speed (speed for about 10 minutes (this is essential to get a good bun texture). Halfway through kneading the dough, check on it. The dough should not stick too much to the sides of the bowl and should have formed a ball in the bowl, wrapped around the hook. It should feel slightly tacky when you press it with your fingers. If it’s too wet and not forming a cohesive ball of dough, you may add up to 60 grams (1/2 cup) of extra flour. If it's too dry, sprinkle some water, and continue beating.

Step 4

Form the dough into a ball and place it in a greased, large bowl (rolling it in the bowl to grease the dough). Cover the bowl with saran wrap.

Step 5

Let rise until the dough has doubled in size, in a warm, draft-free location, like in the oven with just the light turned on.

Step 6

Line a couple of baking sheets with parchment paper.

Step 7

Punch the dough down slightly, form a log. Divide the log into 12 pieces (about 120 grams dough per bun). Roll each piece into a ball and place on the prepared pans, staggered.

Step 8

Cover the pans with saran wrap and let the buns rise until they have doubled (about an hour at room temperature).

Step 9

Preheat the oven to 350°F.

Step 10

Prepare the cross dough: To form the crosses, mix the flour, water, oil, and sugar. Using a piping bag fitted with a round piping tip (6 mm tip), pipe thinly onto the top of each bun just before baking. The dough should be thin enough to pipe, but thick enough not to spread too much.

Step 11

Bake the buns on the middle racks for 25 minutes, or until the buns are deep golden colour. If you are unsure, use a thermometer to check the middle: for buns made with eggs, milk, and butter, meaning enriched breads, the internal temperature should be 180–190°F (82–88°C) when baked. I've gone as high as 212 ºF or 100 ºC without problems.

Step 12

Remove the buns from the oven and brush with maple syrup a couple of times as they cool (note that as the buns cool, the maple syrup will form a sweet sticky glaze on the buns). Serve the buns when they are slightly warm, with salted butter. You can reheat them in the oven the next day.