- 500g strong white flour
- 20g fresh or 7g dried yeast
- 5g salt
- 50g caster sugar
- 30g melted butter, cooled
- ½ tsp of cinnamon
- 2 tsp mixed spice
- 50g mixed peel
- 125g sultanas
- 275ml lukewarm water or milk
- 1 egg, optional
Pipeable dough for the cross on top:
- Make a stiff but pipeable paste by mixing plain flour with a few tablespoons of cold water until smooth.
- Preheat 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 the bowl of a food mixer with the dough hook, mix on a low speed for a minute to incorporate ingredients. Then slowly add the yeast liquid, and egg if using (this will give you a slightly richer dough) until the mix comes together. Then add your 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 then place onto a parchment lined baking tray, allowing enough room for each 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 warm place. This will take between 25 – 45 minutes depending on your kitchen’s temperature. Once they have risen, place in the hot preheated oven for 18 – 22 minutes or until golden and cooked through.
- Remove the buns from oven and whilst hot brush with a little honey or golden syrup.
Recipe courtesy of AVOCA
For more tasty Easter bakes, click here.
When hot from the oven, brush these beauties with a honey or maple glaze and watch them disappear.