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Freshly Baked Buns with Icing Sugar

Category: food

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.



  • Serves: 12
  • Time needed: 2 Hours
  • 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