A seasonal sensation hot from the oven.
- 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
- 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 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.
- 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 200c. 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.
More by Louise Lennox:
- Valentine's Day Choc Fudge Lollies: Louise Lennox
- American Style Pancakes: P'Cake Tues Countdown
- Almond and Chocolate Hungarian Torte