An Easter favourite, these tasty buns can be eaten hot or cold
Yield: Makes 10-12
500g strong white flour
20g fresh or 7g dried yeast
50g caster sugar
30g melted, cooled butter
½ teaspoon cinnamon
2 teaspoons mixed spice
50g mixed peel
275ml lukewarm water or milk
1 egg (optional)
- Pre-heat your oven to 180 fan assisted.
- Start by dissolving the yeast in either 250ml of lukewarm water or milk along with the melted cooled butter.
- Place the flour, spices, salt and sugar into bowl of food mixer with the dough hook, mix on a low speed for one minute to incorporate ingredients. Slowly add the yeast liquid, add egg if using (this will give you a slightly richer dough) until the mix comes together. Then add the fruit and mix on a low speed for 5-8 minutes or until dough is springy to touch (it should hold a thumb indentation for a minute or two).
- If your mixture is sticky, simply add a little extra flour. Once your dough is ready, remove to a floured surface and divide into 10/12 equal size balls, approx. 100g in weight each. Roll each ball into a circle. If your mixture is sticky, simply add a little extra flour. Once your dough is ready, remove to a floured surface and divide into 10-12 equal balls approximately 100g in weight each. Roll each ball into a circle then place onto a parchment lined baking tray, allowing enough room for reach bun to double in size.
- Make a cross on top of each bun with your thick flour and water paste, you can pipe it on or use a teaspoon to drizzle it across. Allow the buns to rise in a cosy place which will take between 25-45 minutes depending on your kitchen’s temperature. Once they have risen, place in the hot pre-heated oven for 18-22 minutes or until golden and cooked through.
- Remove the buns from the oven and whilst still hot, brush with a little honey or golden syrup.
Pipeable dough for cross:
Make a stiff but pipeable paste by mixing plain flour with a couple of teaspoons of cold water until smooth.
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