1 tbsp (15 ml) clear honey
350 ml (12 fl oz) semi-skimmed milk
1 tbsp (15 ml) dried yeast
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
2 cups (225 g) 8 oz flour (All purpose)
salt, to taste
1 tsp (5 ml) ground Mixed Spice (All Spice / Pumpkin pie spice)
1 tsp (5 ml) ground cinnamon
25 g (1 oz) polyunsaturated margarine
2 oz (50 g) sultanas (golden raisins)
2 oz (50 g) mixed peel, rinsed and chopped
a little extra honey, to glaze
350 ml (12 fl oz) semi-skimmed milk
1 tbsp (15 ml) dried yeast
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
2 cups (225 g) 8 oz flour (All purpose)
salt, to taste
1 tsp (5 ml) ground Mixed Spice (All Spice / Pumpkin pie spice)
1 tsp (5 ml) ground cinnamon
25 g (1 oz) polyunsaturated margarine
2 oz (50 g) sultanas (golden raisins)
2 oz (50 g) mixed peel, rinsed and chopped
a little extra honey, to glaze
method
1. Lightly grease a baking sheet. Warm the milk and mix the honey with 175 ml (6 fl oz) of the milk and sprinkle on the yeast.
2. Stir well and stand in a warm place 10-15 minutes, until frothy.
3. Place flours in a bowl with the salt and spices; rub in the margarine.
4. Make a well in the centre and pour in the yeast with the remaining milk. Mix well, turn out on to a lightly floured surface and knead until smooth and soft.
5. Lightly oil the mixing bowl and place the dough back in it, turning over once.
6. Cover and leave in a warm place for about 1 hour, until double in size.
7. Knock back and place on a lightly floured surface; knead in the fruit.
8. Divide the dough into 12 even-sized pieces.
9. Knead into small bun shapes and place on the baking sheet.
10. Leave to prove for about 15 minutes, then glaze each with a little honey.
11. Bake at 200°C (400°F) mark 6 for 15 - 20 minutes or until they are a rich golden brown and sound hollow when tapped on the bottom.
2. Stir well and stand in a warm place 10-15 minutes, until frothy.
3. Place flours in a bowl with the salt and spices; rub in the margarine.
4. Make a well in the centre and pour in the yeast with the remaining milk. Mix well, turn out on to a lightly floured surface and knead until smooth and soft.
5. Lightly oil the mixing bowl and place the dough back in it, turning over once.
6. Cover and leave in a warm place for about 1 hour, until double in size.
7. Knock back and place on a lightly floured surface; knead in the fruit.
8. Divide the dough into 12 even-sized pieces.
9. Knead into small bun shapes and place on the baking sheet.
10. Leave to prove for about 15 minutes, then glaze each with a little honey.
11. Bake at 200°C (400°F) mark 6 for 15 - 20 minutes or until they are a rich golden brown and sound hollow when tapped on the bottom.
serving amount
makes 12
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