- 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
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.