1 1/2 cups dark choc chips (you can add 2 cups dried fruit in place of choc)
2 eggs
1/3 cup (50g) self-raising flour
apricot jam, warmed and sieved, for glaze
Instructions
Whisk yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes. Sift plain flour with cinnamon, mixed spice and salt into a large bowl. Use your fingertips to rub in butter.
Stir in choc chips or fruit, eggs and yeast mixture. Turn dough onto floured surface. Knead 5 mins. Put in large greased bowl. Cover. Leave in warm spot 3/4 hour. Punch down. Knead until smooth. Shape into even sized balls, place in lined SC and allow to rise for 25mins.
Combine self-raising flour and 1/4 cup (60ml) water. Pipe crosses onto the buns. Cook for 2 1/2hrs on high with tea towel under lid. Once cooked, glazed while still hot with jam.