These are traditional made on Good Friday, but I had things going on. Plus it’s my first time working with yeast so I wanted the time to get it right! I think I did too! It could have done with a little less time in the oven. I had made a ham for our Easter lunch so the oven was already very warm and one of the buns in the back has a blackened corner. Still edible though!!
I am glad my first experience with yeast has been a success….I see lots of breads and cinnamon rolls appearing on my blog in the near future!!
I think my family and I are (hopefully) done with germs. It seems like we keep catching everything that’s going round atm!! You should be seeing more of me again! I’m working out how to use twitter, so you if you want to help you can find me @unitedcakedom, is that all you need to find me??
I found this recipe in Sue Lawrence’s Book of Baking. It’s a wonderful book of baking! It’s recently out of print; I found my copy for something like 40p on amazon (not including shipping). It has basic, but delicious looking baked goods!!
Hope everyone has a great Easter/Spring break!!
500g unbleached strong white flour, sifted
1 tsp salt
40g light muscovado sugar
½ tsp mixed spice
½ tsp ground cinnamon
55g unsalted butter, chilled and diced
100g raisins and currants (I just used raisins)
25g chopped mixed peel, optional in my opinion
7g sachet of fast-action/easy-blend dried yeast
300ml mixed milk and water, heated to tepid
- Sift flour into mixing bowl and stir in salt, sugar and both spices.
- Rub in the butter until it looks like breadcrumbs.
- Stir in raisins and peel if using.
- Then stir in the yeast.
- Slowly stir in the tepid liquid and bring the mixture together with your hands to form a ball.
- Turn out on to a floured surface and knead for 10 minutes.
- Place in a lightly oiled bowl and cover with oiled cling film. Leave for about 2 hours (or 1 ½ hours if your house/kitchen is warmer) until well risen.
- Lightly oil a baking sheet. Knock back the dough (knock the air out) and divide into 12 pieces. Mine were nowhere near even, but you could weigh it out to get them the same size.
- Put in a warm place for about 45 minutes or until well risen again.
- Pre-heat the oven to 220C/425F/gas7
for Pastry and Glaze
70g plain flour
40g unsalted butter, chilled and diced
1 tbsp golden syrup
- Place the flour in a bowl and rub in the butter.
- Slowly add enough cold water (1-1 ½ tbsp) to combine into stiff dough.
- Break into 12 pieces and roll out into snake shapes and divide into two to make a cross on each risen bun.
- Bake for 18-20 minutes or until puffed up and golden brown.
- While the buns are baking gently melt the syrup in the microwave or in a pan on a low heat.
- Place buns on a cooling rack and glaze each bun with the golden syrup.