|Bit of an explosion on the end there but I'm told it still tasted good!|
Whisk 2x8g sachets dried yeast, 1 1/4 cups warm milk and 1/4 cup caster sugar in a medium sized bowl until the sugar dissolves and then set aside for 10 minutes. In a large bowl, sift 4 cups plain flour, 1 tsp ground cinnamon, 1 tsp mixed spice and 1 tsp salt. Use your fingertips to rub in 60g butter until the mix resembles breadcrumbs. Into this mix add 1 cup sultanas, 1 cup dried cranberries, 2 eggs and the yeast mix and stir to combine. Turn the dough onto a floured surface and knead for five minutes. Place the kneaded dough into a large greased bowl, cover and leave in a warm spot for 3/4 of an hour.
Set the buns aside for 1/4 of an hour. Preheat the oven to 200c. Combine 1/4 cup SR flour and 1/4 cup water, place the mix in a freezer or snaplock bag, snip off the corner and pipe crosses on.