I thought I would share this with you. It has been a tradition for years that I have made these buns on Good Friday and shared them with friends and family. Usually I make 3 times the recipe but this year will be different due to the coronavirus. I am still making them as they are so delicious and I thought some of you may want to give the recipe a go! They are best eaten when still warm and I always make sure not to over cook – in fact slightly undercooked is better so they are on the doughy side! I am going to try and get a better photo when I make some on Friday!
Makes 12
8 oz (225g) strong plain white flour
8oz (225g) strong plain wholewheat flour
1 sachet easy blend dried yeast
1 teaspoon salt
1 tablespoon mixed spice
2 oz (50g) soft brown sugar
4 oz (100g) dried mixed fruit washed( I tend to use quite a bit more than this)
1/2 orange -grated rind only
2oz (50g) melted butter
1 egg beaten
8-9 flu oz (225-255 ml) milk and water mixed, hand hot
Paste Crosses:
5 tablespoons plain flour
3 tablespoons water
1 tablespoon oil
Glaze:
3 tablespoons golden syrup warmed with 2 tablespoons water
Method:
Set oven at 400F or 200C Gas 6
- Mix dry ingredients and fruit in a large bowl
- Add remaining ingredients. Mix and knead for 5 mins with a dough hook in an electric mixer or by hand until smooth.
- Knead and stretch dough for 10 mins on a lightly floured surface.
- Divide dough and shape into 12 buns using palm of hand to form into neat balls.
- Place on to a greased baking sheet and cover and wrap loosely, the whole sheet with oiled greaseproof paper.
- Place in a warm place to rise until double the size.
- Whisk together paste cross ingredients and spoon into a piping bag. Pipe crosses all the way across each row of buns – vertically and horizontally.
- Bake for approximately 15-20 mins until golden brown. NB Don’t overcook- check one bun to see if it is to your liking!
- Glaze with warm syrup and they can also be served with 6 oz (150g) butter flavoured with the zest of 1 orange. Enjoy!
