Step #1
Pop the bread mixes into a large bowl. Add the butter, milk powder, caster sugar, mixed spice, orange zest & juice and egg to the bread mixes and start mixing. Gradually add the 520ml of warm water whilst mixing continuously for 5 minutes until it forms a ball of dough.
Step #2
Add the mixed fruit and blend through the dough. Divide the dough into 30 pieces, mould into balls and leave to rest on your work surface for 10 minutes.
Step #3
Remould the pieces and place on a greased baking tray ensuring they are in straight lines to make the piping of the spider webs easier. Prove in a warm place for 35-40 minutes or until doubled in size. I warmed my oven up then switched it off before I started making my buns so the oven was nice a warm (not hot!) then placed the trays of dough balls into the warm oven to prove.
Step #4
Place the self-raising flour into a medium bowl and gradually add the cold water, mixing well between each addition, until it forms a paste. Pop the paste into a piping bag fitted with a fine nozzle (1-1.5mm) then pipe lines carefully on the proved buns. I piped crosses then piped more crosses diagonally to start the webs. Then I piped the web designs bewteen the crosses.
Step #5
Bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes, until they are golden brown and sound hollow when tapped. Remove from the oven and pop the tray of buns onto a cooling rack. Make the glaze by mixing the caster sugar with boiling water until the sugar has dissolved then brush onto the warm buns.
Step #6
Leave to cool completely. Serve by slicing the buns in half and pop in a toaster or under a grill to toast, then spread with butter and enjoy!
