- 450g strong white bread flour
- ½ tsp salt
- 50g butter, cut into pieces
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 7g sachet easy-blend dried yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 2 tsp ground mixed spice
- 50g golden caster sugar
- finely grated zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 275ml/9fl oz milk, plus extra to glaze
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g luxury mixed dried fruit, cherries halved
For the crosses and glaze
- 2 tbsp plain flour
- golden syrup, to glaze
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Put all dough ingredients, except the dried fruit, in the breadmaker, following the order in your manual. Set to dough programme.
Once the dough is ready, turn it out onto a lightly floured surface and punch down to deflate. Pat into a large flat circle, tip the fruit in the centre and enclose with the dough. Knead the fruit in, cutting through the mixture with a sharp knife, then re-knead a few times to distribute the fruit evenly.
Cut out nine 14cm squares of baking parchment and have ready a 12-hole muffin tin. Cut the dough into 9 even-sized pieces and roll each into a smooth ball. Push a square of the parchment into a tin hole and drop in a ball of dough. Repeat with the rest. Cover the tin loosely with lightly-oiled cling film and leave in a warm place for 30-45 minutes or until doubled in size. Preheat oven to fan 180C/ conventional 200C/gas 6.
For the crosses, blend the flour to a smooth paste with 5-6 tsp of cold water. Spoon into a small plastic food bag and cut a small hole off one corner or use a piping bag. Pipe crosses on the buns. Bake for 15 minutes or until golden. Lift onto a cooling rack. Brush with a little golden syrup while warm.