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1. 450g (1lb) flour
2. ½ tsp mixed spice (nutmeg, cinnamon)
3. ¼ tsp salt
4. 110g (4oz) butter
8. 25g (½oz) yeast
5. 225g (8oz) raisins
7. 1 tsp lemon/orange peel
6. 110g (4oz) sugar
9. 285ml (½ pint) milk, lukewarm
10. 1 egg - beaten
Icing:11. sugar zucchero a velo
12. water or lemon juice
*****

Pre-heat oven to 190°C.
Sieve flour, spice and salt into a bowl (1+2+3).
Rub the butter lightly into flour (4).
Add in raisins, sugar and peel and mix thoroughly (5+6+7).
Dissolve the yeast in the milk, then add to the dough (8+9).
Add the yeast mixture to the flour mixture and mix thoroughly.
Cover and allow standing in a warm place for 45-60 minutes or until doubled in volume.
Turn onto lightly floured board.
Divide into 12 portions.
Shape the dough into round balls.
Brush the beaten egg on the buns (10).
Mark deeply with a cross shape on top.
Leave in a warm place for 20 minutes to allow rising again.
Bake for 20 minutes, or until golden brown.
Dissolve some sugar in a few drops of tepid water or lemon juice (11+12).
Remove from the oven and immediately brush with the sugar glaze, or make a cross with the sugar.
Allow to cool.