Think the problem is the liquid bun spice used nowadays.
I always used mixed spice but suppose today the price is not economical to use.
Surprised at Gails as they must be the most expensive .
Also some bakers use the liquid spice mixture on the top to make the shine.
I only used sugar mix.
liquid bun spice essence, often used for flavouring hot cross buns and other baked goods, typically contains ethyl alcohol (ethanol) as a key ingredient. the ethanol should be baked out but maybe if they use it after baking for glazing it will present !
I agree with all these different types of flavourings some are strange.Rhubarb and custard flavoured buns !
