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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
