Kailah/England

* 1 lb (450g) strong white bread	* 2 oz (50g) currants
-flour	* 1 egg, beaten with enough milk
* 1/2 teaspoon salt	-to make 1/4 pint
* 2 oz (50g) butter	* 1/2 pint (150ml) warm water
* 1 sachet fast action yeast	For The Glace
* 2 oz (50g) caster sugar	1 Tablespoon Sugar
* 2 teaspoons mixed spice	1 Tablespoon Milk
* 2 teaspoons ground cinnamon	1 Tablespoon Water
* 3 oz (75g) sultanas

Mix together the flour and salt, then rub in the butter. Stir in the yeast, sugar, spices and dried fruit. Stir in the egg mixture and warm water mixing to a dough.
Turn out onto a lightly floured surface and knead well for 10 minutes by hand or 5 minutes with an electric mixer and dough hook. Divide dough into 12 pieces and shape into buns.
Place on a greased baking sheet. Cover with an oiled polythene bag and leave in a warm place until doubled in size.

To make a cross on the buns, score with a sharp knife. Bake for about 15 minutes in a pre-heated oven - 200 degrees C, 400 degrees F, Gar Mark 6.

To make the glaze, boil together the sugar, milk and water then brush over the cooked buns.