Step 1

In a small pot combine the 50g water and 2 tbsp flour. Stir together then set over a medium heat on the stove. Cook, stirring constantly, until you get a thick paste. Remove from the heat and set aside to cool.

Step 2

Place the cooled paste into a large bowl. Add the water, oil, sugar, mixed spice and sourdough. Stir together briefly to combine, mashing the paste up slightly as you do this.

Step 3

Add the flours and salt to the dough. Stir together until you get a shaggy dough.

Step 4

Tip out onto a clean work surface and knead for 8-10 minutes, dusting with extra white bread flour as needed to prevent it sticking, until smooth and elastic.

Step 5

Pat out into a circle then sprinkle over the mixed dried fruit. Roll the dough up into a log, like a Swiss roll, then coil up into a ball.

Step 6

Drizzle a bit of extra vegetable oil into the bowl you were using earlier. Add the dough to the bowl and turn it to coat with the vegetable oil.

Step 7

Cover the bowl with a damp tea towel (or a shower cap). Leave at room temperature for 8-12 hours or until the dough has doubled in volume (I usually leave it overnight).

Step 8

If you find the dough hasn't doubled in volume in that time, place somewhere warm (e.g. an oven switched onto the lowest heat for 2 minutes then turned off) for an hour or two to help things along.

Step 9

Tip the risen dough out onto a clean work surface. Pat out into a circle.

Step 10

Cut the dough into 12 equal pieces. Roll into balls - don't worry if some of the dried fruit comes out when you do this. You can try to poke some of it back into the ball.

Step 11

Place the balls of dough onto a lined baking sheet and cover with a damp towel. Leave somewhere warm for 2-3 hours until the balls are almost doubled in volume.

Step 12

Preheat the oven to 180°C (160°C fan / 350°F).

Step 13

Brush the risen buns with the beaten egg using a pastry brush.

Step 14

Mix the 'cross' ingredients in a small bowl to get a smooth paste. Place into a piping bag (or sandwich bag with the corner snipped off) and cut off the very tip. Pipe the mixture over the buns in cross shapes.

Step 15

Bake the buns for 20-25 minutes until the buns are dark golden.

Step 16

Heat the maple syrup in a small pot until reduced by about half. Whilst this is still hot, brush it over the warm buns and leave to cool.