Simnel share ’n’ tear buns

Simnel share ’n’ tear buns

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(4 ratings)

Prep: 1 hr, 30 mins Cook: 30 mins plus rising and proving

More effort

Makes 12 little buns
Don't choose between hot cross buns, Simnel cake and Chelsea buns - this ingenious Easter bake brings together all three

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal340
  • fat7g
  • saturates3g
  • carbs62g
  • sugars35g
  • fibre2g
  • protein7g
  • salt0.2g
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  • 300g strong white bread flour
  • 140g plain flour, plus extra for dusting
  • 50g golden caster sugar
  • 7g sachet fast-action dried yeast
  • zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 200ml warm milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tsp almond extract
  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • oil, for greasing bowl/proving

For the filling

  • 50g butter, at room temperature



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g light soft brown sugar
  • 2 tsp mixed spice
  • 1 tbsp lemon juice
  • 50g mixed peel
  • 50g currants
  • 50g marzipan, coarsely grated, plus 50g/2oz extra for the ‘Apostle’ balls
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

To finish

  • 85g apricot jam
  • 85g icing sugar, sifted
  • 2 tbsp toasted flaked almonds


  1. Mix the flours, sugar, yeast, zest and 1 tsp salt in a big bowl. In a separate bowl, whisk together the milk, almond extract and egg, then stir into the dry ingredients with a cutlery knife. Leave to rest for 10 mins.

  2. Knead the dough for 10 mins on a lightly floured surface until smooth and no longer sticky, then put in an oiled bowl, cover with oiled cling film and leave to rise somewhere warm-ish for at least 1 hr until doubled in size.

  3. Line the base of a 25 x 35cm tin, or 30cm square, with baking parchment. Mix the first 4 filling ingredients to a smooth paste, then stir in the dried fruit and 50g marzipan.

  4. Roll out the dough to a rectangle about 35 x 25cm. Crumble over the filling and press into the dough. Roll up tightly from one long side and, using a floured knife, cut into 12 even pieces. Put these into the tin, spiral-side up, leaving 0.5cm space between them. Cover with oiled cling film and leave to rise for 30-45 mins until nearly doubled in size. Heat oven to 200C/180C fan/gas 6.

  5. Bake the buns for 25-30 mins. If they are browning too quickly after 15 mins, cover loosely with baking parchment. Take the buns out of the oven and, while warm, melt the jam and brush all over the top. Leave to cool in the tin. Once cool, mix the icing sugar with a little water to a runny consistency and drizzle over. With the remaining marzipan, make 11 balls to represent the Apostles – without Judas – and scatter over with the almonds. Best eaten the day of baking. If making ahead or freezing, warm through in a low oven before serving to give that just-baked flavour.

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Comments, questions and tips

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5th Jan, 2016
I do enjoy your calendars but get frustrated when I try to cut out recipes to file in my collection and find they run over onto the next page and onto the back of something else I want to keep. Can you 'isolate' them so that they can be saved easily? Jen
16th Apr, 2015
These are absolutely amazing! Made them on Easter sunday for the family, everyone enjoyed. Have made them again since and will definitely make them again and again!
19th Mar, 2015
Can anyone help me convert this so that I could make it the day before, prove it overnight and then bake it the next morning? thank you
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