Step 1

Combine the milk, yeast and 1 tablespoon of the sugar in a jug. Set aside in a warm place for 5 minutes or until frothy.

Step 2

Add the butter and egg to the mixture and whisk to combine. Place the flour, sultanas, currants, salt, and mixed spice and remaining sugar in a large bowl and stir to combine. Make a well in the centre. Pour the milk mixture into the well and use wooden spoon to stir until just combined, then use your hands to bring the dough together.

Step 3

Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.

Step 4

Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even portions and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.

Step 5

Combine the water and extra flour in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and crossways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the top).

Step 6

Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter or toasted.