An Easter favourite!


  • batter:
  • 7 g sachet of easy blend dried yeast
  • 1 dsp light brown sugar
  • 110 g strong baker’s flour
  • 200 g warm milk
  • dough:
  • 300 g strong baker’s flour
  • pinch salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • grated zest of 1 orange
  • 50 g butter
  • 50 g brown sugar
  • 200 g currants & sultanas mixed
  • 2 egg yolks
  • orange & cardamom glaze:
  • 75 g caster sugar
  • juice of one orange
  • 3 cardamom pods
  • 100 ml water


  • Make the batter first by mixing all ingredients together, transfer to a bowl and cover down with some cling film and leave to rise for approx 30 minute until the mixture has bubbled up.
  • Meanwhile sieve the flour, salt, cinnamon and nutmeg together.
  • Add in the orange zest and butter and rub the small amount of butter into the dry ingredients. Sugar ad dried fruit can be incorporated at this stage also.
  • Pour the batter in on top of the dry ingredients and add in the two egg yolks for added richness. Mix until all of the ingredients have come together.
  • Transfer the mixture onto a floured work surface and kneed for 4-5 minutes until the mixture has come together.
  • Divide the dough into 9 balls and place them side by side on a flat baking sheet (A little room between each as they will spread) and cover them with a dry cloth. Leave to rise for approximately an hour in a warm environment.
  • When the rolls have risen dramatically take a sharp knife and place a cross on top of each one of them
  • (Alternatively you could blend some flour with some water and pipe a cross on top of the either)
  • Bake in the oven at 190°C (375°F/Gas 5) for 20 minutes until golden brown.
  • To make the Orange & Cardamom Glaze:
  • Bring all ingredients to the boil for 3-4 minutes until a thick syrup has been achieved.
  • Brush the top of the buns with this boiling syrup. Serve.

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