For the dough
500g strong white flour
2 level teaspoon salt
16g easy bake yeast
4 level teaspoons ground cinnamon, 2 level teaspoon freshly grated nutmeg, 1 teaspoon ground ginger (or 7 teaspoons of mixed spice)
100g raw cane sugar
150g currants or a mixture or dried fruit
160g 70% dark chocolate (Willie suggests Madagascan)
50g unsalted butter
150ml semi skimmed milk
75ml water
1 large egg, beaten
For the cross on the buns
3 tablespoons plain flour
2 tablespoons water
For the egg wash
1 large egg (beaten with a little milk)
For the sugar glaze
1 tablespoon raw cane sugar
1 tablespoon boiling water
SIGNATURE TRUFFLES IN BEAUTIFUL CHRISTMAS GIFT SLEEVES