Sieve dry ingredients together, rub in the shortening. Dissolve the yeast in the water and add the egg to this mix well, add the wet and dry together in a mixer and mix with a dough hook on speed 2 for 5 minuites

Add the currents, mixed peel, and mixed spice to the dough and continue to knead for 1 minute, allow the mix to rest covered for 10 minutes

Scale down the dough to 70 g pieces and roll into balls

Place them on a lined baking tray, egg wash and allow to prove until doubled in size

For the crossing mix, add all the ingredients together and beat until a smooth paste has been achieved

Pipe on the crossing mix and bake on 220°C for 10 minutes

As soon as they come out of the oven, brush each one with heavy sugar stock syrup and cool on a wire wrack