Try our recipe for lovely spicy and fruity Easter Buns. They are so versatile and are ideal served hot from the oven for breakfast or at teatime.
Ingredients:
250g flour
Pinch of salt
1½tsp mixed spice
1½tsp ground cinnamon
1tsp ground nutmeg
2Tbsp soft butter
1Tbsp brown sugar
10g fresh yeast
175ml water
75ml mixed dried fruit
Cross:
50ml flour
2.5ml oil
50ml milk
Salt
1ml baking powder
Method:
Sieve the flour, salt and spices into a large mixing bowl and then rub in the butter using your fingertips.
Add sugar.
Dissolve the yeast in warm water.
Add yeast mixture to the flour and mix together to a form a soft, pliable dough.
Turn out the dough onto a lightly floured work surface. Work the mixed fruit into the dough. Knead lightly for 5 minutes, or until smooth and elastic.
Shape the dough into a ball and place it into a greased mixing bowl, cover and set aside in a warm place for one hour to prove.
Turn out the proved dough onto a lightly floured work surface and knockback. Again shape it into a ball and return it to the bowl for a further 30 minutes to rise.
Turn out the dough onto a lightly floured work surface and divide it into 6 equal pieces. Roll each piece into a ball, flatten slightly into a bun, cover and rest for 5 minutes.
Grease a baking tray with butter and transfer the buns to the tray. Set aside in a warm place for a further 40 minutes to rise.
Preheat the oven to 220 °C.
Meanwhile, for the cross, mix the ingredients together.
When the buns have risen, spoon the flour mixture into a piping bag and pipe a cross on each bun.
Put the buns into the oven and bake for 8-12 minutes, or until pale golden-brown.
TRADITIONAL EASTER BUNS FOR EASTER WEEKEND
Try our recipe for lovely spicy and fruity Easter Buns. They are so versatile and are ideal served hot from the oven for breakfast or at teatime.
Ingredients:
250g flour
Pinch of salt
1½tsp mixed spice
1½tsp ground cinnamon
1tsp ground nutmeg
2Tbsp soft butter
1Tbsp brown sugar
10g fresh yeast
175ml water
75ml mixed dried fruit
Cross:
50ml flour
2.5ml oil
50ml milk
Salt
1ml baking powder
Method:
Sieve the flour, salt and spices into a large mixing bowl and then rub in the butter using your fingertips.
Add sugar.
Dissolve the yeast in warm water.
Add yeast mixture to the flour and mix together to a form a soft, pliable dough.
Turn out the dough onto a lightly floured work surface. Work the mixed fruit into the dough. Knead lightly for 5 minutes, or until smooth and elastic.
Shape the dough into a ball and place it into a greased mixing bowl, cover and set aside in a warm place for one hour to prove.
Turn out the proved dough onto a lightly floured work surface and knockback. Again shape it into a ball and return it to the bowl for a further 30 minutes to rise.
Turn out the dough onto a lightly floured work surface and divide it into 6 equal pieces. Roll each piece into a ball, flatten slightly into a bun, cover and rest for 5 minutes.
Grease a baking tray with butter and transfer the buns to the tray. Set aside in a warm place for a further 40 minutes to rise.
Preheat the oven to 220 °C.
Meanwhile, for the cross, mix the ingredients together.
When the buns have risen, spoon the flour mixture into a piping bag and pipe a cross on each bun.
Put the buns into the oven and bake for 8-12 minutes, or until pale golden-brown.
