• 2.5 tsp (around 7g) of fast-action yeast (bread machine sachets)
  • 400g strong white bread flour
  • 90g butter, softened
  • 0.5 tsp salt (around 4g)
  • 2 medium eggs
  • 2.5 tsp mixed spice (around 4g)
  • 50g mixed peel
  • 40g vegetable oil
  • 130g full-fat milk
  • 500g sultanas
  • 1 medium orange


  • STEP 1
    Zest the orange, then juice it. Place the sultanas in a bowl or jug and cover with the orange juice. Leave to soak for 10 minutes or so, stirring occasionally.
  • STEP 2
    Into another bowl, add all the other ingredients, including the zest of the orange. Mix thoroughly and knead for at least 10 minutes. If you have a bread maker, this is ideal.
  • STEP 3
    When the dough is thoroughly kneaded and smooth, add the juice-infused sultanas (and any leftover juice) and knead thoroughly so they're fully incorporated. Again, if you have a bread maker, a few minutes on a kneading cycle will do this nicely for you.
  • STEP 4
    Place the finished mixture into a large greased bowl, cover with cling film, and leave for 90 minutes or so to rise.
  • STEP 5
    Turn out the risen dough onto a floured surface, divide into around 15 pieces, shape into slightly flattened balls, and place on a baking tray that's lined with parchment. Cover with a piece of greased cling film and leave for an hour to rise again.
  • STEP 6
    Remove the cling film and bake for 18 minutes in the centre of a 180 degC oven.
  • STEP 7
    Remove from the oven and allow to cool. While still hot, optionally dissolve a couple of teaspoons of sugar in a little boiling water and paint each bun with a pastry brush to achieve a shiny, sticky coating.

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