Ingredient:
500 g (1 lb) strong white flour
60 g (2 oz) caster sugar
1×7 g sachet fast-action dried yeast
1 tsp salt
1 tsp ground mixed spice
1 tsp ground cinnamon
½ tsp grated nutmeg
About 150 ml (1/4 pint) milk
About 75 ml (2 ½ oz) very hot water
60 g (2 oz) butter, melted and cooled slightly
1 egg, beaten
90 g (3 oz) currants
60 g (2 oz) chopped mixed peel
Sunflower oil, for greasing
60 g (2 oz) shortcrust pastry
Glaze:
2 tbsp caster sugar
2 tbsp water
Method:
Sift the flour a large bowl, stir in the sugar, yeast, salt, mixed spice, cinnamon, and nutmeg, and make a well in the meddle. Mix the milk and water together and add to the bowl with the butter, currants. And mixed peel. Mix to a soft dough.
Knead the dough on a lightly floured surface until smooth and elastic, then shape into a round.
Put into an oiled large bowl, cover with oiled cling film, and leave to rise in a warm place for 1-1 ½ hours or until double in size.
Knock back the dough with your fists, then turn on to a lightly floured surface and knead for 2-3 minutes until smooth and elastic. Divide the dough into 12 pieces and shape into round rolls.
Roll our the shortcrust pastry to 5 mm (1/4 in) thickness, cut it into 24 narrow strips, and press two strips in the form of a cross on each bun. Secure with a little water.
Lightly oil two baking trays, arrange the buns on the trays, and cover with oiled cling film. Leave to rise in a warm place for 30 minutes or until doubled in size.
Bake the buns in a preheated oven at 220℃ (200℃ fan, Gas 7) for 15 minutes or until golden brown. Transfer the buns to a wire rack, brush with the glaze, and serve warm or cold with butter to spread.
500 g (1 lb) strong white flour
60 g (2 oz) caster sugar
1×7 g sachet fast-action dried yeast
1 tsp salt
1 tsp ground mixed spice
1 tsp ground cinnamon
½ tsp grated nutmeg
About 150 ml (1/4 pint) milk
About 75 ml (2 ½ oz) very hot water
60 g (2 oz) butter, melted and cooled slightly
1 egg, beaten
90 g (3 oz) currants
60 g (2 oz) chopped mixed peel
Sunflower oil, for greasing
60 g (2 oz) shortcrust pastry
Glaze:
2 tbsp caster sugar
2 tbsp water
Method:
Sift the flour a large bowl, stir in the sugar, yeast, salt, mixed spice, cinnamon, and nutmeg, and make a well in the meddle. Mix the milk and water together and add to the bowl with the butter, currants. And mixed peel. Mix to a soft dough.
Knead the dough on a lightly floured surface until smooth and elastic, then shape into a round.
Put into an oiled large bowl, cover with oiled cling film, and leave to rise in a warm place for 1-1 ½ hours or until double in size.
Knock back the dough with your fists, then turn on to a lightly floured surface and knead for 2-3 minutes until smooth and elastic. Divide the dough into 12 pieces and shape into round rolls.
Roll our the shortcrust pastry to 5 mm (1/4 in) thickness, cut it into 24 narrow strips, and press two strips in the form of a cross on each bun. Secure with a little water.
Lightly oil two baking trays, arrange the buns on the trays, and cover with oiled cling film. Leave to rise in a warm place for 30 minutes or until doubled in size.
Bake the buns in a preheated oven at 220℃ (200℃ fan, Gas 7) for 15 minutes or until golden brown. Transfer the buns to a wire rack, brush with the glaze, and serve warm or cold with butter to spread.
