Easter 2019

1 tbs instant dried yeast

80g caster sugar

625g white flour

11/2 tsp mixed spice

1 tsp ground cinnamon

1 tsp ground nutmeg

250 ml warm milk

100g butter, melted

2 eggs, lightly beaten

200g currants

70g mixed peel

Sprinkle the yeast and a pinch of sugar over 125 ml warm water in a bowl. Stir and eave for 10 minutes.

Combine the flour, spices and 1/2 tsp salt in a bowl and set aside.

Combine the milk, butter, remaining sugar, eggs and 125g of the flour mixture in an electric mixer bowl with a dough hook attachment. Mix until smooth. Add the yeast mixture, currants and mixed peel and stir. Add the flour and knead for 5 minutes.

Transfer the dough to a bowl and coat in oil. Cover and leave to rise in a draught-free place for 1-2 hours.

Knock back the dough by punching it, then place on a floured work surface. Divide into 16 equal balls, place on a baking tray, about 4 cm apart. Cover with a damp cloth and leave for 30 minutes.

Preheat the oven to 180°C. For the glaze, combine the sugar with 2 tablespoons water in a saucepan. Bring to the boil over high heat.

For the cross dough, put the flour in a bowl and add 60 ml water, stir to form a dough and roll out on a floured work surface to 2 mm strips, about 12 cm long. Brush with water and place strips over each bun to form a cross. Bake for 15-20 minutes, or until golden brown. Brush with the glaze.