Description

Traditional spiced, sticky glazed fruit buns with pastry crosses. Often served as a classic Easter treat, the buns can also be enjoyed at any time of year as teacakes (just without the crosses!).

Preparation time:  3 hours

Cooking time: 20 mins

Serves: 12

Method

Put the flour, dried fruit, orange zest, caster sugar, yeast, mixed spice, cinnamon and salt into a large bowl and mix well with a wooden spoon. Warm the milk until it's hand-hot, melt the butter and whisk the egg. It's important the milk is hand hot when it's added or the yeast won’t activate. If the milk is too hot it will damage the yeast.

Make a well in the flour mixture and add the warm milk, melted butter and beaten egg. Bring the mixture together with a wooden spoon and use your hands to form into a large ball.

Lightly flour the work surface, place the ball of mixture on the floured surface and knead well for around 10 mins. The dough should be silky smooth and elastic.

Lightly grease a large bowl, place the kneaded dough into the bowl, cover with cling film and leave in a warm place for around 1.5 hours – the dough should nearly double in size.

Punch the dough in the centre of the ball then remove to a floured work surface and knead again for about 5 mins.

Divide into 12 parts and form into balls.  Place on a greased baking tray and cover with oiled cling film. 

Mix together approximately two tablespoons of plain flour and two of water. You want to make a dough that you can roll out thinly on a floured work­surface.

Cut strips from the rolled-out dough to form crosses on top of your buns. Moisten the base of the strips with water to affix them.

Preheat oven to 200°C/gas mark 6. Bake the buns for 15­ to 20 mins, until golden.

Make a glaze by heating two tablespoons of caster sugar and two tablespoons of water over a gentle heat until sugar has dissolved.

Brush the buns with the glaze whilst still hot and place on a wire rack to cool.