Sticky, fruity and delicious
Portions: Makes 12
450g Strong Plain Flour
1 level teaspoon caster sugar
25g fresh yeast
155mls warm milk
50ml warm water
1 level teaspoon salt
1 level teaspoon mixed spice
50g caster sugar
50g melted butter
1 beaten egg
80g mixed fruit
25 - 50g chopped mixed peel
Crosses: 2 tbsp plain flour
Glaze: 40g sugar dissolved in 2 tbsp water
Sift 100g of the flour with 1 teaspoon sugar. Crumble in the yeast and then stir in the warm milk and water.
Leave in a warm place for 20-30mins until frothy.
Meanwhile, sift remaining flour with salt and spice. Add the sugar.
Stir the melted butter and beaten egg into the frothy yeast mixture. Gradually fold in flour, currants and mixed
Knead dough for 5-10mins until it is perfectly smooth.
Divide into 12 equal pieces and shape into buns. Place on a greased oven tray, leaving a space in between.
Cover with cling film or a clean, damp tea towel and leave in a warm place until doubled in size.
Preheat the oven to 200C/Gas 6.
Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.
When the buns have risen, spoon the flour mixture into a piping bag and, using a small plain nozzle, pipe a
cross on each bun.
Bake the buns for 8-12 minutes, or until pale golden-brown. Meanwhile, dissolve the sugar in water for the
glaze and as soon as you remove the buns from the oven, brush them with the glaze, then set aside to cool
on a wire rack.
Added by: sandiemidd
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers