270ml milk (plus 50ml reserved)
90g light brown sugar
12g dried yeast
600g strong bread flour
1 tsp salt
2 tsp mixed spice
65g golden raisins
65g dark raisins
65g currants
100g soft butter
1 egg + 1 yolk
100g plain flour
20g vegetable oil
100g water
150g caster sugar
50g water
50g whole milk
Prepare the yeast
Warm 220ml milk, keeping back 50ml. Whisk in 1 tsp sugar, add the yeast, and leave for 15 minutes until foamy.
Make the dough
In a mixing bowl, combine the flour, remaining sugar, salt, and mixed spice. Add the yeast mixture, butter, eggs, and the reserved milk as needed. Mix to a smooth dough.
Add the fruit
Knead in the raisins and currants until evenly incorporated.
First prove
Cover the bowl and leave the dough to rise for 60–90 minutes, until doubled in size.
Shape
Knock back the dough, then scale into 70g balls. Arrange on a parchment-lined tray, leaving a little space between each. Cover and prove again until doubled.
Crosses
Whisk together the flour, oil, and water for the crosses. Place in a piping bag and pipe a cross over each bun.
Bake
Brush the tops lightly with egg wash. Bake at 190°C (375°F) for 15–20 minutes until golden brown.
Glaze
Gently heat the sugar, water, and milk until dissolved (do not boil). Brush over the buns as soon as they come out of the oven for a glossy finish.
270ml milk (plus 50ml reserved)
90g light brown sugar
12g dried yeast
600g strong bread flour
1 tsp salt
2 tsp mixed spice
65g golden raisins
65g dark raisins
65g currants
100g soft butter
1 egg + 1 yolk
100g plain flour
20g vegetable oil
100g water
150g caster sugar
50g water
50g whole milk
Prepare the yeast
Warm 220ml milk, keeping back 50ml. Whisk in 1 tsp sugar, add the yeast, and leave for 15 minutes until foamy.
Make the dough
In a mixing bowl, combine the flour, remaining sugar, salt, and mixed spice. Add the yeast mixture, butter, eggs, and the reserved milk as needed. Mix to a smooth dough.
Add the fruit
Knead in the raisins and currants until evenly incorporated.
First prove
Cover the bowl and leave the dough to rise for 60–90 minutes, until doubled in size.
Shape
Knock back the dough, then scale into 70g balls. Arrange on a parchment-lined tray, leaving a little space between each. Cover and prove again until doubled.
Crosses
Whisk together the flour, oil, and water for the crosses. Place in a piping bag and pipe a cross over each bun.
Bake
Brush the tops lightly with egg wash. Bake at 190°C (375°F) for 15–20 minutes until golden brown.
Glaze
Gently heat the sugar, water, and milk until dissolved (do not boil). Brush over the buns as soon as they come out of the oven for a glossy finish.
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