I used the recipe I got from Sainsburys:
15g dried yeast
150ml water, warmed
500g strong brown or plain flour
5ml spoon salt
5ml spoon ground mixed spice
2 x 5ml spoons ground cinnamon
50g soft brown sugar
100ml semi-skimmed milk, warmed
1 medium size egg, beaten
25g chopped mixed peel
For the paste:
3 x 15ml spoons plain flour
2 x 15ml spoons semi-skimmed milk
5ml spoon olive oil
For the glaze:
2 x 15ml spoons semi-skimmed milk, warmed
2 x 15ml spoons caster sugar
1. Place the water in a small bowl, then sprinkle on the dried yeast. Stir until well blended. Leave in a warm place for 15 minutes, until frothy.
2. Place the flour in a large mixing bowl, then sift in the salt and spices. Stir in the sugar, then rub in the butter. Make a well in the centre of these ingredients, then pour in the yeast liquid, the milk, egg and fruit. Gradually draw in the flour, then start to knead the dough until smooth and pliable.
3. Turn the dough onto a floured surface and knead for a further 5 minutes. Place in a bowl, cover with greased polythene or cling film and leave in a warm place for about 2 hours, until doubled in size.
4. Turn onto a floured surface and knead for 2 minutes. Divide the dough into 12 pieces; shape each piece into a bun, then place the buns onto a greased tray and cover with greased polythene and leave in a warm place for about 25 minutes, until doubled in size.
5. Preheat the oven to 200°C, 400°F, Gas Mark 6.
6. To make the paste: Place the flour in a small bowl then gradually stir in the milk and oil to form a thick smooth batter. Spoon into a small piping bag fitted with a 5mm plain nozzle. Pipe a cross on the top of each bun.
7. Place the buns in the preheated oven for 20 minutes until golden brown.
8. To make the glaze: Place the milk and sugar in a small saucepan, bring to the boil and simmer for 2 minutes. Brush the buns with the glaze as soon as they come out of the oven. Transfer to a wire rack and cool slightly before serving.
Prep time: 180 minutes
Cooking time: 20 minutes
Nutrition per serving:
252 calories, 5g fat (of which saturated fat 2.6g), 0.05g salt, 12g sugar
Very tasty indeed they were. Though next time I think I would maybe add more rasins and mixed peel than specified to the mixture as they seemed quite sparse when cooked. I guess currants are lighter so you’d get more of them for the weight than raisins? Also, I think because I made the mixed peel myself rather than using shop bought I could maybe have used a bit more than stated too. Maybe I’ll just have to make another batch to find out? Mmmm.