Make the enriched dough by adding all the dry ingredients into a kitchen aid. Then add the eggs to the milk, and slowly incorporate the liquid into the dough. Leave to knead for 5 minutes. To stretch the gluten, add the soft butter until fully incorporated. Put into a bowl cover with cling film and leave until it doubles in size.
Test the dough is ready by poking it, your finger should leave an indent which means the elasticity of the gluten in the dough, has been stretched by the carbon dioxide the yeast has created giving you the open crumb we all desire from good bread.
At this stage work the fruit into the dough, then make long sausages out of it then cut off 70g pieces. Role them into tight balls so they prove evenly. Put the buns on a baking tray make shore you leave space for the dough to rise. Cover with a tea towel and leave for 45 minutes. To check if the dough is ready poke with you finger is the dough springs back leave a little longer.
With a sharp knife cut a cross on the top of the buns, leave for a further 5 minutes. Make a smooth paste, add the flour, baking powder, oil, salt, then add water until it’s a loose paste. Carefully pipe the paste into the groves of the crosses on the buns.
Put in a preheated oven at 170C. cook for 20 minutes.
When golden and cooked take them out of the oven and then glaze them with a jam of your choice. I make a clove based sugar syrup with golden syrup that always works well.