• 2 tsp (7g sachet) dry yeast
  • 1/4 cup (55g) caster sugar
  • 1/2 cup (125ml) milk, warmed
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • 3 cups (450g) plain flour
  • 2 tsp mixed spice
  • 50g chilled butter, chopped
  • 1/2 cup (80g) sultanas
  • 1/4 cup (40g) dried currants
  • 1/4 cup (40g) mixed peel
  • Butter, to serve

Flour paste

  • 1/3 cup (50g) plain flour
  • 1 tbsp caster sugar


  • 1 tsp powdered gelatine
  • 2 tsp caster sugar
  • Select all ingredients


Step 1

Combine yeast, sugar, milk and 1/3 cup (80ml) warm water in a bowl. Set aside for 5 mins or until mixture is foamy. Add the egg and whisk to combine.

Step 2

Combine the flour and mixed spice in a bowl. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Stir in the sultanas, currants and mixed peel. Make a well in the centre. Pour the yeast mixture into the well and stir until a dough forms. Turn onto a lightly floured surface. Knead for 10 mins or until smooth and elastic.

Step 3

Place dough in a lightly greased bowl. Cover with plastic wrap and set aside for 1 hour or until dough doubles in size.

Step 4

Preheat oven to 200°C. Grease a 20cm x 30cm lamington pan. Turn dough onto a lightly floured surface and knead until it returns to original size. Divide into 12 portions and roll into balls. Place side by side in pan. Set aside in a draught-free place for 30 mins or until doubled in size.

Step 5

To make flour paste, combine flour, sugar and 1/4 cup (60ml) cold water in a bowl. Spoon into a snap-lock bag and snip off 1 corner. Pipe crosses onto buns. Bake for 10 mins. Reduce oven to 180°C and bake for 20 mins or until golden.

Step 6

Meanwhile, to make glaze, combine gelatine, sugar and 1 tbs boiling water in a bowl, stirring until sugar and gelatine dissolve. Turn buns onto a wire rack. Brush buns with glaze. Serve with butter.


  • 268 calories per serve
  • Allergens: Recipe may contain gluten, wheat, egg, yeast and milk.