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  • 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
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    Method

    • 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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    Comments, questions and tips (4)

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    Overall rating

    A star rating of 4 out of 5.3 ratings

    xandrajmgilchrist

    I've used this recipe twice now, making delicious spiced fruit buns each time. Having no peel, l've substituted homemade marmalade, which has worked well. I've more than halved the amount of fruit, which has still made a rich fruit bun.. & l've glazed with a v light brush of golden syrup, which…

    xjohnpowell

    A very good result. I followed this recipe exactly. The fruit to flour ratio and the fluid quantity is good and rich. Proving and cooking times are also correct. I expect most people won't know to treat this as a 'bread' recipe. Proving time depends on temperature and humidity. As a retired baker I…

    ce_lon

    Proportions are well out. Having followed the recipe and adjusted for the very obviously wrong sultanas (should be closer to 50 grams), the mixture has too much liquid in it. Either my orange was much bigger than I thought 'medium orange' means, or the amount of liquid needs to be reduced.

    Proofing…

    xjohnpowell

    Try kneading vigorously for 5 mins to ten minutes minimum. Use cooking oil on your hands and worktop to prevent sticking during the early stages. The dough will start sloppy but firm up beautifully. Prove for 30 minutes at 40 deg C. Longer time if at a lower temp.

    sendittonancyrGKRJLjB

    I think there is a mistake in the ingredients 500g sultanas! I did 200g sultanas and it was too much Suspect it should be 50g sultanas Nevertheless they are delicious

    xjohnpowell

    This is meant to be a rich 'fruit' bun after all.

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