- Preheat the oven to 190°C/gas 5. Mix the flour, yeast, sugar and mixed spice together in a large bowl.
- In another bowl, beat the banana, egg, grated lemon zest, orange zest and apple.
- Gradually mix the warm milk into the flour mixture with a wooden spoon, then mix in the egg and banana mixture.
- Start kneading this sticky dough with one hand, then tip it out onto a lightly floured work surface. Stretch and push the dough with the heel of your hand, folding it over and sprinkling a little more flour if it's sticking too much. Knead for 5–10 minutes until the dough is smooth and elastic.
- Flatten the dough out and sprinkle with dried fruit, fold it over and knead for a couple of minutes more until the dried fruit is mixed in.
- Lightly oil a large bowl with a teaspoon oil and put the dough into the bowl, cover with lightly oiled cling film and leave to rise in a warm place for 1 hour (an airing cupboard is great) it should double in size.
- Divide the mixture into 12 round buns, arrange them on one or two lightly oiled baking sheets, allowing plenty of room for expansion. Cover again with plastic film or a clean tea towel and leave to rise for another hour.
- Cut a deep cross on each bun with a sharp knife, then bake for 20–25 minutes until golden brown.
- Eat warm from the oven or cool and store in an airtight container for 2–3 days. Warm the buns in the microwave, or split and toast them.
- To add white crosses to the top, mix 50–60g flour with 2 tbsp water into a paste, roll out and cut into strips. Then, brush with water and stick onto the buns just before they go into the oven.
- Freezing instructions: Suitable for freezing once cooked. Freeze in individually wrapped portions to use as required. Defrost for 2 hours, or in the microwave.