Method
1) For the buns: sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the spices, sugar, dried fruit, candied peel and yeast.
2) Make a well in the centre. Beat the milk and eggs together and pour into the flour. Mix well to a soft dough.
3) Turn out onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in an oiled bowl, cover with a tea towel or cling film and leave in a warm place for about 45 minutes to rise.
4) Turn out the dough and knead again lightly for a few minutes to knock out any air bubbles. Divide into 14 pieces and shape into buns.
5) Grease a baking tray. Place the buns well apart on the tray, cover loosely with cling film and leave in a warm place for about 45 minutes until doubled in size.
6) Heat the oven to 200°C (180° fan) 400°F gas 6. Bake for 15-20 minutes until golden.
7) For the glaze: heat the water and sugar in a small pan and simmer for 2 minutes until syrupy. Remove the buns from the oven and brush with the glaze while still warm. Cool on a wire rack.
8) For the crosses: sift the icing sugar into a bowl. Stir in the vanilla and just enough water to form a thick smooth coating icing. Spoon or pipe the icing into crosses on the buns and leave to set.
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Serves:
12
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Time needed:
2 Hours
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Difficulty
Medium
- 675 g | 6 1/4 cups strong white bread flour
- 1 tsp salt
- 80 g | 1/3 cup butter
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 1/4 tsp grated nutmeg
- 55 g | 1/4 cup caster (superfine) sugar
- 200 g | 1 1/4 cups mixed dried fruit, currants, raisins, sultanas
- 25 g | 3/4 cup chopped candied peel
- 1 sachet easy-blend yeast
- 325 ml warm milk
- 2 eggs
- 2 tbsp sugar
- 1 tbsp water
- 125 g | 1 cup icing (confectioners') sugar
- few drops vanilla extract
- water
