Traditional Hot Cross Buns - River Cottage

Ingredients

• 250g strong white bread flour, plus extra for dusting
• 250g plain white flour
• 125ml warm water
• 125ml warm milk
• 5g powdered dried yeast
• 10g salt
• 50g caster sugar
• 1 medium free-range egg
• 50g butter
• 100g raisins, currants or sultanas (or a mixture)
• Finely grated zest of ½ orange
• 1 tsp ground mixed spice
• 50g plain white flour
• 100ml water
• 1 tbsp apricot (or other) jam, sieved
• 1 tbsp water