Step 1For the dough, in a large bowl rub the butter into the flour using your fingertips, until the mixture resembles fine breadcrumbs. Mix in the yeast, spices, lemon zest and 1tsp fine salt. Pour in the milk and stir with a wooden spoon until the dough starts to come together.
Step 2Tip on to a lightly floured work surface and knead for 10min, or until smooth and elastic. Return dough to the bowl, cover and leave to rise in a warm place for 1hr, or until well risen and doubled in size.
Step 3Line a large baking tray with baking parchment. Scrape the dough on to a lightly floured work surface and knead in the sultanas and mixed peel as best you can. Divide into 12 equal pieces and roll each piece into a ball. Arrange the balls on the lined tray so they are almost touching. Cover with a clean tea towel and leave to rise again (prove) in a warm place for 45min, or until noticeably puffed.
Step 4Preheat oven to 200°C (180°C fan) mark 6. For the crosses, in a small bowl mix the flour with 4tbsp water to form a thick but pipeable mixture. Scrape into a piping bag fitting with a 5mm plain nozzle. Pipe crosses on to the risen buns.
Step 5Bake for 25min, or until deep golden brown. Transfer to a wire rack and leave to cool for 5min. Meanwhile, in a small pan gently heat the lemon curd until loosened. Brush the curd glaze over the buns. Serve just warm or at room temperature.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
