- 500g strong white bread flour
- 3 tbsp light muscovado sugar
- 1 tsp salt
- 7g sachet fast-action yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 3 tsp mixed spice
- 85g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 200ml milk, plus 1 tbsp
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 1 tbsp black treacle
- 2 tbsp brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 tbsp sunflower oil or vegetable oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 175g mix of sultanas and raisins
- 25g mixed peel (optional)
- 50g glacé cherry, roughly chopped
- zest 1 orange and 1 lemon
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 400g white marzipan
One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…
- handful flaked almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
For the icing
- 50g icing sugar, plus more to dust
Put the first 5 ingredients into a large bowl and mix. Rub in the butter. Or you can do this in a food processor. Put 200ml milk, treacle and brandy into a pan and warm until the treacle melts. Stir well.
Beat one of the eggs and the oil into the liquid, then add the whole lot to the dry ingredients and mix to a smooth dough. Let it sit for 10 mins, then knead for 1 min on a lightly floured surface until smooth and springy. Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place until doubled in size. Leave it overnight in the fridge instead if you have time – bring the dough back up to room temperature before step 3.
Lightly flour the work surface. Tip the dough from its bowl and press out into a rectangle about A4 size. Scatter over the fruit and zest, knead in until even, then roll out the dough to a rectangle approximately 50 x 15cm. Squash the marzipan into a cylinder, then roll into a thick sausage the same length as the dough. Sit it in the middle of the dough, wet the dough a little around the edges and roll it around the marzipan.
Heat oven to 200C/180C fan/gas 6 and line 3 baking sheets with baking parchment. Dip a large sharp knife into some flour and slice into 14 rounds, discarding the very end bits. Flatten each bun and its marzipan middle a little with your hand. You can freeze them at this stage. Put onto the sheets well spaced, then cover with oiled cling film and leave to rise until about half their size again. Beat the second egg with 1 tbsp milk and brush it all over the buns. Sprinkle with almonds.
Heat oven to 200C/180C fan/gas 6 and bake for 15 mins or until risen and golden. After a few mins cooling, lift onto a cooling rack. Melt the icing sugar with 4 tbsp just-boiled water, then brush the syrup all over the buns – be generous with it. Dust with a little more sugar to serve. Best eaten within 48 hrs.
FreezingThe unbaked, shaped dough can be frozen (see step 4). Defrost in the fridge, let them rise, glaze and bake as stated.