A tasty treat for Easter!


  • 900 g strong flour
  • 1 tsp salt
  • 1 tsp ground mixed spice
  • 110 g sugar
  • 230 g mixed dried fruit
  • 2 sachets dried yeast (14g)
  • 8 floz water
  • 8 floz milk
  • 110 g butter (melted)
  • 2 large eggs
  • 150 g marizpan (grated)
  • for the topping:
  • 4 tblsp plain flour
  • 1 tblsp sugar
  • 1 large egg beaten


  • Mix the flour, salt, mixed spice, sugar and mixed dried fruit together in a large mixing bowl.
  • Make a well in the centre.
  • Heat the milk and water until tepid, stir in the yeast and add the melted butter
  • Add the yeast mixture to the dry ingredients, marizpan and then add the eggs
  • Gradually work in the flour to make a very soft but not sticky dough
  • Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes OR leave in the bowl and with an electric hand mixer, (use the dough hook) knead for 5 minutes, until smooth and elastic.
  • Put into a lightly greased bowl and cover with cling film for between 30minutes to 1 hour – until the mixture has doubled in size.
  • Turn out onto a lightly floured work surface and knead gently for 5 minutes and divide the mixture into 24 equal portions and shape into small balls.
  • Arrange fairly close together, but not touching, on the baking tray. Cover with cling film and allow to rise until doubled in size.
  • Preheat oven 200°C.
  • Make the topping by mixing the flour, and sugar with 4 tablespoons of water to make a thick, smooth paste.
  • Spoon into a piping bag fitted with a small plain tube
  • With the back of a knife, mark a cross on the top of each bun, then brush with beaten egg.
  • Pipe a cross of the flour paste in the indentation on each bun
  • Put the tray into the oven and bake for 15-20 minutes until the buns are golden brown and there is a hollow sound when tapped underneath
  • Allow to cool on a wire tray.

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