This recipe is my go-to Spiced Fruit Buns recipe and I always use it for Hot Cross Buns as well at Easter I just add a Pastry Cross.
Ingredients For the dough
- 450g strong white flour, plus extra for dusting
- 2 x 7g sachets easy-blend yeast
- 50g castor sugar – I use natural golden sugar.
- 150ml warm milk
- 50 ML Warm water
- 1 egg, beaten
- 50g butter, melted, plus extra for greasing
- oil, for greasing
- 1 tsp Himalayan Salt…ordinary salt is ok.
- The spices and dried fruit
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- ¼ tsp grated nutmeg
- 100g currants
- Optional: Orange or lemon zest
- Put the flour, yeast, castor sugar, and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well.
- If you want to add a little lemon or orange zest it can be added now.
- Make a well in the center and pour in the warm milk, 50ml warm water, the beaten egg, and the melted butter.
- Mix everything together to form a dough – start with a wooden spoon and finish with your hands.
- If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.
- Knead in the bowl or on a floured surface until the dough becomes smooth and springy.
- Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel.
- Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.
- Tip the risen dough onto a lightly floured surface.
- Knead for a few secs, and divide into 12 even portions – I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces.
- Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.
- Then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again.
- Heat oven to 200C/180C fan/gas
- Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom.
- While still warm, I brushed with a little fresh honey just to give them a nice slightly sticky finish.
Prepared, tried, and tested by Carol Taylor