1 1/2 lb (700 g) strong plain flour
2 tsp mixed spice
1 tsp salt
1 sachet easy blend dried yeast
3 oz (75 g) caster sugar
4 oz (125 g) currants
2 oz (50 g) chopped mixed peel
3 oz (75 g) butter, melted and cooled
1 egg
12 - 14 fl oz (350 - 400 ml) warm milk and water, half and half
2 tsp mixed spice
1 tsp salt
1 sachet easy blend dried yeast
3 oz (75 g) caster sugar
4 oz (125 g) currants
2 oz (50 g) chopped mixed peel
3 oz (75 g) butter, melted and cooled
1 egg
12 - 14 fl oz (350 - 400 ml) warm milk and water, half and half
For crosses:
4 oz (125 g) shortcrust pastry
To glaze:
4 fl oz (120 ml) milk
2 tbsp caster sugar
2 tbsp caster sugar
method
1. In a mixing bowl combine the flour, spice, salt, yeast, sugar, currants and peel. Stir in the butter, egg and half the milk mixture and mix until the dough forms a ball. Add enough of the remaining liquid to make a soft dough.
2. Knead on a lightly floured surface for about 5 minutes until smooth and elastic. Place in an oiled plastic bag and leave in a warm place until doubled in size. Roll out the pastry to a 5 by 8 in (12.5 by 20 cm) rectangle.
3. Cut into 14 strips, then cut each strip in half. Turn out the dough and knead until original size. Divide into 14 pieces and knead into smooth rounds. Place well spaced on greased baking trays.
4. Cover with oiled polythene and leave to prove for 30 minutes. Brush with milk and arrange pastry strips in crosses on top.
5. Bake in a hot oven Mark 7 (220°C) 425°F) for 15 20 minutes.
6. Meanwhile mix the sugar with the remaining milk and use to glaze the buns immediately they are removed from the oven. Cool on a wire rack.
2. Knead on a lightly floured surface for about 5 minutes until smooth and elastic. Place in an oiled plastic bag and leave in a warm place until doubled in size. Roll out the pastry to a 5 by 8 in (12.5 by 20 cm) rectangle.
3. Cut into 14 strips, then cut each strip in half. Turn out the dough and knead until original size. Divide into 14 pieces and knead into smooth rounds. Place well spaced on greased baking trays.
4. Cover with oiled polythene and leave to prove for 30 minutes. Brush with milk and arrange pastry strips in crosses on top.
5. Bake in a hot oven Mark 7 (220°C) 425°F) for 15 20 minutes.
6. Meanwhile mix the sugar with the remaining milk and use to glaze the buns immediately they are removed from the oven. Cool on a wire rack.
serving amount
makes 14
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