Although these are a traditional Easter treat, I often make them at other times during the year - without the crosses! YUM!! The preparation time I have given does not include the time it take for the Bread Machine to make the dough. (But includes the time it takes for the dough to rise).
- add 1 tablespoon golden syrup
- add 1 teaspoon ground cloves
- add 1 tablespoon ground cinnamon
- add 1 tablespoon water
- add 4 cups bread flour
- add 1/2 cup warm milk
- add 1 tablespoon mixed spice
- add 1 teaspoon salt
- add 1 cup mixed fruit or currants
- add 4 teaspoons dried yeast
- add 1 teaspoon vanilla extract
- add 1 tablespoon honey
- add 75 g butter
- add 1 large egg
- add 1/2 cup water
- add 1/2 cup brown sugar
- Bring the above ingredients to the boil.
- Place all of the above ingredients into the Bread Machine, accurately measured and in the order as I have listed them in.
- Select the'raisin' dough cycle (adding the mixed fruit/currants when the machine sounds the'BEEP' tone).
- When the dough cycle is complete, divide the dough evenly into 4- and then into 4 again.
- Shape each of the 8 pieces into a round ball (using your thumb and forefinger form a ring shape and push each piece of dough through the'ring'- the dough on the top of the ball/bun will now be stretched, and pinch the edges together underneath!).
- Arrange the buns in a lightly greased baking pan or roasting pan- and leave about 1 cm between each bun.
- Cover and leave in a warm place until they have doubled in size.
- Bake at 225'C for 10-12 minutes (or until lightly browned).
- Brush with glaze while the buns are still hot.
- NOTE: to make the white crosses, rub 60g cold butter into 1 cup of flour, then add about 3 tablespoons of cold water to form a stiff dough.
- Roll the dough out VERY thinly and cut into strips.
- Brush with beaten egg and place carefully on the risen buns (egg side down), before baking them in the oven!