Traditional spiced, sticky glazed fruit buns with pastry crosses. Served as a classic Easter treat, the buns can also be enjoyed at any time of year.
Ingredients
- For the buns
-
- 625g/1.3lb strong white flour, plus extra for dusting
- 1 tsp salt
- 2 tsp ground mixed spice
- 45g/1.5 oz unsalted butter, cut into cubes, plus extra for greasing
- 85g/3oz sugar
- 1 lemon, zest only
- 1½ tsp fast-action yeast
- 1 free-range egg
- 275ml/10fl oz tepid milk
- 125g/4oz mixed dried fruit
- For the topping
-
- 2 tbsp plain flour
- vegetable oil, for greasing
- 1 tbsp golden syrup, gently heated, for glazing
Preparation method
-
For the buns, sieve the flour, salt and ground
mixed spice into a large mixing bowl, then rub in the butter using your
fingertips. Make a well in the centre of the mixture, then add the sugar
and lemon zest and yeast.
Technique: Zesting citrus fruit -
Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.
-
Turn out the dough onto a lightly floured work
surface. Carefully work the mixed dried fruit into the dough until well
combined. Knead lightly for 5 minutes, or until smooth and elastic.
Technique: Kneading bread -
Grease a large, warm mixing bowl with butter. Shape
the dough into a ball and place it into the prepared bowl, then cover
with a clean tea towel and set aside in a warm place for one hour to
prove.
-
Turn out the proved dough onto a lightly floured
work surface and knock back the dough. Shape it into a ball again and
return it to the bowl, then cover again with the tea towel and set aside
for a further 30 minutes to rise.
-
Turn out the dough onto a lightly floured work
surface and divide it into 12 equal pieces. Roll each piece into a ball,
then flatten slightly into a bun shape using the palms of your hands.
Cover the buns again with the tea towel and set aside to rest for 5-10
minutes.
-
Grease a baking tray with butter and transfer the
buns to the tray. Wrap the tray with the buns on it loosely in
greaseproof paper, then place inside a large polythene bag. Tie the end
of the bag tightly so that no air can get in and set aside in a warm
place for a further 40 minutes to rise.
-
Preheat the oven to 240C/475F/Gas 8.
-
Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.
-
When the buns have risen, remove the polythene bag
and the greaseproof paper. Spoon the flour mixture into a piping bag and
pipe a cross on each bun.
Technique: Using piping bags -
Transfer the buns to the oven and bake for 8-12
minutes, or until pale golden-brown. As soon as you remove the buns from
the oven, brush them with the hot golden syrup, then set aside to cool
on a wire rack.
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