Ingredients:

• Scant 1 cup Milk
• 1 egg
• 1 ½ Teaspoons of apple pie spice (or pumpkin pie spice)
• 4 cups white bread flour (king Arthur brand is the best)
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ¼ cup of granulated Sugar
• ¼ butter
• 1 ½ teaspoons rapid Rise active dry yeast
• Scant ½ cup raison
• 3 tablespoons of mixed candied fruit peel
  

For the Pastry Crosses:

• ½ cup plain flour
• 2 tablespoons butter
  

For the Glaze:

• 2 tablespoons milk
• 2 tablespoons granulated sugar

Method:

1. Pour the milk and egg into the bread pan. (Reverse the order in which you
   add the liquid and dry ingredients if your machine requires this.)
2. Sprinkle the flour over, ensuring that it covers the liquid. Add the pie
   spice and cinnamon. Place the salt, sugar and butter in separate corners of
   the pan. Made an indentation in the center of the flour and add the yeast.
3. Set the bread machine to the dough setting. Press start. Lightly grease a
   baking sheet.
4. Add the dried fruit and peel when the machine beeps or 5 minutes before
   the end of the kneading period.
5. When the dough cycle has finished, remove the dough from the machine and
   place it on a lightly floured surface. Punch down gently then divide it into
   12 pieces. Cup each piece between your hands and shape it into a ball. Place
   on the backing sheet, cover with oiled plastic wrap and let rise for 35 – 40
   minutes or until the dough had doubled in size.
6. Meanwhile, preheat the oven to 400F. Make the pastry for the crosses. In
   a bowl, rub the flour and butter together until the mixture resembles fine
   breadcrumbs. Bind with enough water to make a soft pastry that can be piped.
7. Spoon the pastry into a pastry bag fitted with a plain nozzle and pipe a
   cross on each bun. Bake the buns for 15 – 18 minutes, or until golden
8. Meanwhile, heat the milk and sugar for the glaze in a small pan. Stir
   until the sugar dissolves. Brush the glaze over the top of the hot buns.
9. Turn out onto a wire rack. Serve warm or cool.
10. Makes 12.