• Pour the hot tea or apple juice over the dried currants or raisins along with the diced candied peel. Cover the bowl with plastic wrap and allow the fruit to soak for about an hour, giving it time to absorb the liquid and plump up beautifully. For deeper flavor, this step can be prepared ahead of time—overnight soaking works perfectly.
• In the bowl of a stand mixer, combine the flour, sugar, yeast, mixed spice, cinnamon, salt, and lemon zest. Stir to evenly distribute the dry ingredients. Add the milk, butter, egg, and egg yolk. Using the dough hook attachment, knead the mixture on medium speed for around 5 minutes until the dough becomes smooth, elastic, and slightly glossy. Introduce the soaked fruit and knead for an additional 2 minutes until the fruit is well incorporated throughout the dough.
• Transfer the dough into a lightly greased bowl, cover loosely with plastic wrap, and set it in a warm spot to rise. A pre-warmed oven (set briefly to 80–90°F) is an excellent rising environment. Allow the dough to rise until it has doubled in volume; this could take between 1 to 2 hours depending on the warmth of the surroundings.
• Once risen, gently punch down the dough to release the air. Turn it out onto a lightly greased surface and divide it into 12 equal portions. Shape each piece into a tight, smooth ball and arrange them on a parchment-lined baking sheet. Cover the shaped buns with lightly greased plastic wrap, ensuring it is loose enough to allow expansion, and let them rise again until puffy and nearly doubled, around 45 minutes to 1 hour.
• Preheat the oven to 400°F midway through the second rise to ensure it's ready for baking.
• At this stage, you can choose how to arrange the buns. For a traditional look where buns pull apart after baking, position them closer together. If you prefer neatly rounded individual buns, space them farther apart on the baking sheet.

To create the signature cross on each bun, you have several options:

• Flour Paste Cross: Mix 1/4 cup of flour with approximately 3 tablespoons of water to form a thick paste. Place it in a piping bag (or a sandwich bag with the tip cut off) and pipe a cross over each bun before baking.
• Shortcrust Pastry Strips: Roll thin strips of pastry and lay them across the buns in a cross shape before baking.
• Icing Cross (Post-Baking): After the buns have cooled, pipe a cross using a thick icing made from powdered sugar, a touch of vanilla extract, and milk.
• Bake the buns on the middle rack of the preheated oven for 15–20 minutes. They should develop a deep golden-brown color and sound hollow when tapped on the base.

As soon as the buns come out of the oven, apply a glaze while they are still hot:

• Sugar Glaze: Combine 1/4 cup of water with 1/4 cup of sugar in a small saucepan, bring to a boil, then simmer for 3 minutes before brushing over the buns.
• Golden Syrup Glaze: Warm 3 tablespoons of golden syrup and brush generously over the buns.
• Apricot Jam Glaze: Lightly melt apricot jam and brush over the buns for a fruity sheen.
• Allow the glazed buns to cool slightly. Serve them warm or at room temperature, sliced open and spread with butter, clotted cream, jam, or honey for a delightful treat.
• Store any leftover buns in an airtight container for up to two days. For the best experience with leftovers, slice and lightly toast the buns before serving.