SERVES: 12

METHOD

1. Combine yeast, 1 tablespoon sugar and warm milk together in the mixing bowl of a stand mixer, stirring to combine. Cover and allow to stand in a warm place for 10 minutes or until mixture starts to froth. Add mashed potato, melted butter and egg, stirring to combine.

2. Add flour, remaining sugar, mixed spice, cinnamon, ginger, and salt to the yeast mixture, stirring to combine until mixture comes together. Using an electric stand mixer with a dough hook, knead dough on slow for 5 minutes or until dough is smooth and elastic.

3. Place dough in a lightly oiled bowl, cover with a damp tea towel or plastic wrap and leave to stand in a warm place for an hour or until doubled in size.

4. Preheat oven to 200ºC (180ºC fan-forced) and lightly grease a baking tray and line with baking paper.

5. Turn dough onto a clean floured surface, knocking the air out of it, knead for 2 minutes by hand or until smooth, working in the sultanas, currants and mixed peel until evenly distributed through the dough.

6. Divide dough into 16 equal pieces (approx. 110g per piece) and shape into balls. Place balls onto prepared baking tray, cover and stand in warm place for 30 minutes or until balls have doubled in size.

7. For the flour paste, combine flour, sugar and water, stirring until smooth. Place paste in a disposable piping bag or clean zip lock bag and snip the corner, pipe crosses on buns.

8. Bake buns in preheated oven for 25 minutes or until the tops are golden. Remove from oven and turn buns out onto a wire rack. To double check they are cooked, the base should sound hollow when tapped. Brush tops of buns with hot apricot glaze and allow to cool on wire rack.

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