ingredients
makes 15 buns
1/2 cup (scant) warm milk, plus extra to glaze
1/2 oz fresh yeast or 2 tsp ordinary dried yeast
1/4 cup golden caster sugar, plus extra to glaze
2 1/2 cups strong plain white flour, sifted, plus extra to dust
pinch of salt
pinch of ground cinnamon
pinch of freshly grated nutmeg
1/3 cup chopped mixed candied peel
3/4 cup mixed raisins, Seedless white raisins and currants
2 tablespoons butter, melted and cooled until tepid
1 medium egg, beaten vegetable oil, to oil
method
1. Mix the warm milk with an equal quantity of warm water. Put the yeast in a small bowl with 1 tbsp of the warm liquid and 1 tsp sugar; set aside for 5 minutes.
2. Put 1 1/2 cups flour and the salt into a large bowl, make a well in the middle and pour in the yeast mixture. Cover with a clean tea-towel and leave in a warm place for 20 minutes to sponge.
3. Mix the remaining flour and sugar together with the spices, peel and dried fruit. Add to the yeast mixture with the melted butter and egg. Mix thoroughly to form a soft dough, adding a little more liquid if needed.
4. Put the dough in a lightly oiled bowl, cover and leave to rise in a warm place for 1 - 1 1/2 hours or until doubled in size.
5. Knock back the dough and knead lightly on a lightly floured surface for 1 - 2 minutes. Divide the dough into 15 equal-sized pieces and shape into buns. Put well apart on a large oiled baking sheet. Make a deep cross on the top of each one with a sharp knife, then cover with a tea-towel and leave in a warm place for about 30 minutes until doubled in size.
6. Brush with milk and sprinkle with sugar, then bake at 220°C (200°C fan oven) mark 7 for 15 - 18 minutes or until the buns sound hollow when tapped underneath. Transfer to a wire rack to cool. Serve warm.
more information
Rather than mark crosses on the buns, brush with beaten egg to glaze, then top each with a pastry cross and glaze again. Bake as above.
