Categories: April

Ingredients

• 500g plain flour
• 7g sachet easy-blend yeast
• 50g golden caster sugar, plus 2 tbsp extra for the glaze
• 1 tsp salt
• 1 tsp ground mixed spice
• 50g dried cranberries and/or blueberries
• 50g sultanas
• grated zest of 1 lemon
• 200ml milk, warmed
• 1 egg, beaten
• 50g butter, melted

Directions

1. In a large bowl, mix together the flour, yeast, sugar, salt, spice, fruit and lemon zest.

2. Make a well in the centre and stir in the warm milk, beaten egg and melted butter. Stir together to make a soft dough.

3. Knead on a surface for 5 minutes until smooth. Return to the bowl, cover and leave for 1 hour until risen.

4. Line a 12-hole muffin tin with circles of greaseproof paper of muffin cases.

5. Briefly knead the dough and roll out into 12 balls and put one in each case. Cut a cross in the top of each ball, cover again and leave to rise for 30 minutes.

6. Preheat the oven to 200˚C/fan 180˚C/gas 6. Bake the buns for 15-20 minutes until golden. Mix together the remaining sugar with 2 tablespoons of water. Brush the buns with the sugar water as soon as they come out of the oven. Leave to cool a little before eating.

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