Easter Raisin Rolls

Mix the yeast with 1 tsp sugar and 125 ml warm water. Cover and leave to rise in a warm place for around 15 minutes.

Place both types of flour in a bowl and stir in the salt, a pinch each of cinnamon, cloves and allspice, the remaining sugar, the raisins and the mixed peel. Create a well in the middle and pour in the starter dough. Add the butter and the egg and knead well. Gradually add the warm milk until a firm, smooth dough is created. Cover and leave to rise for one hour in a warm place.

Re-knead the dough on a lightly floured work surface and split into 12 equal pieces. Roll each piece into a ball and gently press the tops flat. Line a baking tray with greaseproof paper and place the buns on it. Cover with a tea towel and leave to rise for another 45 minutes. Score a cross in the top of each bun with the back of a knife.

Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.

To make the crosses mix the flour and icing sugar with 3 tbsp water. Transfer to a piping bag and pipe the cross over the score marks. Bake for 20-25 minutes until golden brown.