Hailing from Dundrum, Louise always had an interest in food. For 3 years Louise studied professional cookery at Cathal Brugha Street. There she discovered her ...
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.