Ingredients

Step by step

1. Combine the fruit in a small saucepan with the orange juice. Add water to cover the fruit. Bring to a simmer, turn off the heat and set aside for 20 minutes, until cool and the fruit is plump. Strain through a sieve, cover and set aside until needed.
2. Meanwhile, heat the milk with the cardamom pods in a saucepan until just coming to a boil, then remove from the heat, stir in the butter, cover and leave to infuse for 30 minutes.
3. Combine the flour, sugar, yeast, ground spices and salt in a large bowl or the bowl of a stand mixer. Lightly beat one of the eggs and add to the flour mixture. Strain the lukewarm milk, discarding the cardamom, and add to the flour mixture. Combine with a wooden spoon until the mixture starts to come together, then tip onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Or, if using a stand mixer, mix using a dough hook for 6-8 minutes,at which point it will be travelling up the hook. Transfer to an oiled bowl, cover and leave in the fridge to prove overnight, or for at least 6 hours.
   Tip

   Don’t have the patience for an overnight prove? You can leave the dough to rise in a warm, draft-free spot for about an hour, or until doubled in size.
4. Before using the dough, let it come almost to room temperature (about 2 hours). Dust a large baking tray with flour. Tip the dough back out onto a lightly floured work surface and knead in the mixed fruit until evenly distributed – this will take a fair bit of massaging. Divide the dough into 90-95g pieces and roll each piece into a ball – don’t worry about them being perfect. Transfer to the tray, keeping them well spaced apart. Cover with a clean tea towel and leave to prove in a warm place for 1 hour 20 minutes, or until almost doubled in size.
5. Preheat the oven to 180°C, fan 160°C, gas 4. Beat the remaining egg and use it to brush over the buns. For the crosses, mix the flour with 2 tablespoons of water to make a smooth, thick paste. Spoon into a piping bag, snip a small hole, and then pipe crosses onto each bun. Transfer to the oven for 25 minutes or until deep golden brown and cooked through. Cool on the tray for 5 minutes, then transfer the buns to a wire rack.
6. As soon as the buns are out of the oven, for the glaze, combine the sugar with 20ml water in a small pan. Heat over a medium-low heat, until the sugar has dissolved, then increase the heat slightly and simmer for about a minute until slightly thickened. Brush the glaze over the still-warm buns and leave to cool, or enjoy warm. They are delicious either way!
   To store

   The buns will keep for 4-5 days in an airtight container or can be frozen in a food bag once cool.