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.
Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?
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