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Ingredients
- strong white bread flour 450g
- easy bake yeast 7g sachet
- cinnamon 1 tsp
- mixed spice 3 tsp
- nutmeg a good grating
- caster sugar 3 tbsp
- flame raisins or golden sultanas 100g
- chopped mixed candied peel 50g
- whole milk 225ml, warmed
- butter 50g, melted
- egg 1 large, beaten
- plain flour 50g
- marmalade 3 tbsp
Method
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Step 1
Mix the flour, yeast, spices, sugar and 1 tsp salt in a bowl, then stir in the raisins and peel.
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Step 2
Make a well in the centre then add the milk, melted butter and beaten egg. Mix with a butter knife, then use your hands to bring everything together as a dough. Tip out onto a floured worksurface and knead for a few minutes until smooth.
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Step 3
Put back in a clean, lightly oiled bowl, cover with a clean tea towel and leave somewhere warm for 1½-2 hours until doubled in volume.
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Step 4
Tip out onto a lightly floured worksurface and knead briefly. Divide into 12 equal pieces and shape each piece into a round bun. Arrange on a large, lightly oiled, baking sheet. Cover with lightly oiled clingfilm and leave until doubled in size again.
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Step 5
Heat the oven to 200C/fan 180C/gas 6. To make the cross, mix the plain flour with water to make a stiff but pipeable paste (3-4 tbsp). Put in a piping bag with a small nozzle. Use a sharp knife to score a light cross on each, then pipe crosses following the lines.
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Step 6
Bake for 15-20 minutes until golden and risen. While still warm, melt the marmalade with a splash of water. Sieve into a small bowl then brush over each bun.
Nutritional Information
- Kcals 271
- Fat 5.2g
- Saturates 2.9g
- Carbs 48.3g
- Fibre 2g
- Protein 6.8g
- Salt 0.6g
