50g butter or soft baking spread
150ml semi-skimmed milk
2 x 5ml spoon fast action fast action yeast (or 1 sachet)
400g strong flour
1 x 5ml spoon salt
1 x 5ml spoon mixed spice
½ x 5ml spoon cinnamon
½ x 5ml spoon nutmeg
75g golden caster sugar
100g mixed peel
1 x 15ml spoon granulated sugar
2 x 15ml spoons water
Weighing scales, measuring jug, measuring spoons, saucepan, wooden spoon, sieve, large mixing bowl, baking tray, pastry brush, cooling rack.
- Mix the fat and milk in a saucepan and warm until the fat has melted.
- Sift the flour, salt and spices into a bowl.
- Add the yeast.
- Add the currants and peel and stir to ensure they are well coated; then add the sugar.
- Beat the eggs.
- Stir in the liquid and beaten eggs to the dry ingredients to form a soft dough.
- Turn onto a well-floured surface and knead for 6-8 minutes until smooth and no longer sticky.
- Divide the dough into 12 and shape into buns.
- Place the buns well apart on greased baking tray.
- To make crosses, slash the buns with a sharp knife or use thin strips of pastry or pipe on crosses using a paste made from 2 x 15ml spoons each of plain flour and water.
- Cover the buns and leave to rise in a warm place until double in size - about 1 hour.
- Bake in a hot oven, 200C/gas 6 for 15-20 minutes until golden brown.
- Whilst the buns are baking, gently melt the sugar and water in a saucepan until the sugar has dissolved and the mixture has become syrupy.
- Turn out onto a cooling rack and brush the buns with a sugar/water syrup.
- Add dried cranberries and orange zest instead of currants and mixed peel.
Is there something wrong with the page? Do you have a suggestion or would like to see something on this page?