Dan Lepard's spiced stout buns recipe

I've completely reworked the recipe for these Easter buns to give them a dark, spicy richness. 325ml tin stout, preferably Mackeson 1½ tsp each ground ginger, cinnamon and mace 1½ tsp dry instant yeast 875g strong white flour, plus extra 325g raisins 175g mixed peel, or finely chopped dried apricots 250ml hot black tea 1 large egg 50g melted butter 50g caster sugar, plus extra 1½ tsp salt The night before, mix the stout, spices, yeast and 325g flour in a deep bowl. Put the raisins, peel and tea in another bowl. Next day, mix the egg and butter with the fruit, then stir into the beer and spice batter. Mix in 550g flour, the sugar and salt, and leave for 10 minutes. Lightly oil your hands and a 30cm patch of worktop. Knead the dough for 10 seconds, leave for 10 minutes, repeat twice more at 10-minute intervals, then leave for an hour. Divide the dough into 100g pieces, shape into balls and place, touching, on a tray lined with nonstick paper. Leave for 90 minutes. Mix a little flour with water to a paste, and pipe crosses on each ball of dough. Bake at 200C (180C fan-assisted)/390F/gas mark 6 for 25 minutes. Mix a tablespoon each of caster sugar and boiling water, and brush over while hot. danlepard.com/guardian