1. Preheat the oven to 220C/Fan 200C/425F/Gas Mark 7. Empty
the bread mix into a large bowl add the lemon zest, sugar and spice.
Place the milk in a measuring jug, add the eggs and beat well. Make
up to 300ml/ ½ pt with warm water. Stir the liquid into the dry
ingredients with the butter, currants, cherries and walnuts and mix
well. Knead on a floured surface for 5 mins or until the dough is
smooth and elastic. Leave to rest for 5 mins.
2 Knead for 2 mins then divide into twelve pieces. Shape each piece
into a flattish round and place on a baking sheet. Brush the tops
with a little milk. Cut a cross in the centre of each and leave to
prove in a warm place until doubled in size.
3 Mix the flour to a smooth paste with about 45ml/3tbsp cold water, then pipe
into the crosses formed on top of the buns. Bake for 20-25 minutes or until
golden brown. Remove the buns from the oven and immediately brush with the
honey. Leave to cool on the baking sheet for 5 mins before transferring to a
wire rack. Serve warm with butter.