Although these baked delicacies are generally specific to a particular time of year, you can actually make them anytime. If you fancy, just don’t put the crosses on! This particular recipe is great for those who don’t like too much fruit in their buns, but if you would rather more, you can always add it. Perfect on a cold afternoon with a hot cup of tea.

Buns

500g plain flour

2 tsp dried bakers yeast

230ml milk (lukewarm)

60g sugar

90g butter

1 egg

1tsp salt

60-100g currant and sultanas (depending on taste)

Egg yolk for glazing

Sugar and milk for glazing

Serve with fresh butter and honey or homemade jam. Makes 16.

Cross Mixture

Make a paste of flour, sugar and milk. It should be the consistency of icing.

Put flour in a large mixing bowl and make a well in the centre. Combine yeast with milk and sugar and pour into the centre of the well. Stir in a little of the flour until it is about pancake batter consistency. Place cubes of butter onto the flour at the top of the well. Cover and place in a warm place for at least 20 minutes. When it has doubled in volume, add egg, salt, cinnamon, currents and sultanas. Knead thoroughly until dough is elastic and smooth. Sprinkle with flour and cover with cloth and leave in a warm place until it has doubled in volume again (about an hour). Divide dough into 16 equal portions and shape into round buns. With scissors, snip the top of the buns so that you make a cross. Brush with egg yolk and allow to rise again in a warm place for about 20 minutes (until each bun has doubled in size). Preheat oven to 200 degrees C. Pipe the cross mixture into the crosses on the top of the buns.  Bake for 10-15 minutes or until golden brown. Brush with a mixture of sugar and milk and then return to the oven for another two minutes to dry. Enjoy immediately or allow to cool and store in an airtight container.