You don’t have to wait for Easter to enjoy these fruity teatime treats – why not make your own to eat all year round? You’ll know when they are cooked, as you’ll get a hollow sound when you tap the base – 20 mins or so should do it. We like them toasted, buttered and served with a steaming hot cup of tea!
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Ingredients
- 1 level tbsp dried yeast
- 100ml / 3½ fl oz warm water
- 450g /1lb plain flour
- 50g / 1¾ oz brown sugar
- 100ml / 3½fl oz milk
- 1 level tsp salt
- 1 egg beaten
- 30g / 1oz softened unsalted butter
- 1 level tsp cinnamon
- 1 level tsp mixed spice
- 30g / 1 oz candied peel, chopped
- 40g / 1½ oz raisins
- 40g / 1½ oz sultanas
- Egg wash (1egg and 1tsp sugar)
- Icing sugar, to dust
For the crosses
- 1tsp flour
- 1tsp sugar
- Water, to mix
Serves 12
Method
- Mix the yeast with the warm water and a spoonful of the flour and stir until smooth. Allow to sit in a warm place covered for up to 30 minutes or until the yeast starts to bubble.
- Put the remaining flour, sugar, milk, salt, egg, butter and yeast mixture in an electric mixer with a dough hook, and mix on a slow speed until well blended
- Turn up the speed a little and knead until the dough becomes smooth yeast mixture. Add a splash of water or milk if it seems too dry
- Add the spices and fruit and mix again briefly until combined. This could be done by hand on a flour-dusted table if preferred. Cover with cling film and leave in a warm place to rise until double in size (up to an hour)
- Knead the dough gently for a few seconds and cut into 12 equal pieces - shape into balls. Put on an oiled baking sheet, spaced well apart, and cover again as before. Leave to rise again - up to 30 minutes
- Meanwhile pre-heat the oven to 240°C/ 475°F/gas 8. With the back of a knife, make a cross gently in each bun. Brush with the egg wash
- Mix the flour and sugar together with enough water to make a paste
- Put this in a small piping bag with a small nozzle and pipe the cross on each bun using the knife markings as a guide. Put in the oven and bake for 10 minutes or until they start to colour, turn down the oven to 170°C/325°F/gas 3
- Bake for 20 minutes or until they sound hollow on the base when tapped
- Dust generously with icing sugar and allow to cool.
