One a penny, two a penny…
Nice, easy, traditional recipe for you all today. It’s Easter this weekend so you have a few extra days off, and therefore absolutely no excuse not to make these delicious buns.
I was going to faff around and share a fancy, fruit recipe for these babies with you — but why mess with perfection?
To make twelve buns, you will need:
- 350g strong white bread flour
- 100g wholemeal flour
- 50g caster sugar
- 1 teaspoon of salt
- 2 teaspoons of mixed spice
- 1 teaspoon of nutmeg
- 1 x 7g sachet of easy-bake dried yeast
- 50g cold unsalted butter
- 150g mixed dried fruit
- 200ml lukewarm milk
- 2 eggs
- 5 tablespoons of strong white bread flour
- 4 tablespoons of milk
- 2 tablespoons of caster sugar
- Sieve the flours into a bowl. Tip the wheat left in the bottom of the sieve into the bowl. Add the sugar, salt, spices and yeast to the and stir well.
- Dice the butter and rub it to the flour. Then add the dried fruit and stir
- Make a well in the centre of the bowl. Lightly beat the eggs and mix with the milk, before pouring the whole thing into the well. Use your hand to draw the flour from the outside of the bowl into the well. Keep doing this until you have a very moist dough.
- Knead the dough on a lightly floured work surface for ten minutes, adding lots of extra flour as your dough will be sticky. Don’t let it dry out, though
- When your dough is smooth put it back in the bowl, cover with a damp tea-towel. Leave in a warm place for an hour to rise
- Punch your risen dough to deflate. Turn it out onto a lightly floured work surface and divide into twelve balls. Set equally spaced apart on a baking tray lined with baking parchment. Slip inside a large plastic bag and pop back in the warm place until it’s doubled in size — it should take another hour.
- Pre-heat the oven to 200C and mix the flour with tablespoons of water until it makes a thick paste. Put in a piping bag/sandwich bag with the tip snipped off and pipe a cross onto each bun.
- Bake in the oven for about 15 minutes until the buns are golden brown
- Whilst they’re baking, mix the milk and sugar in a saucepan and put over the heat. Bring to the boil, let it cook for a minute and then turn off the heat. As soon as the buns are cooked, glaze them with the sugar-milk mixture.