A traditional sweet bun to mark the end of lent by including all the things that couldn’t be eaten during the previous 40 days.
- 250ml milk
- 50g butter
- 600g strong white bread flour + 75g for finishing
- 50g dark brown sugar
- 5g salt
- 5g yeast
- 150g dried mixed fruit
- 2 tsp mixed spice
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 egg
Heat the milk in a pan until warm. Add the butter.
Mix together the flour, sugar, salt, yeast, fruit and spices in a bowl.
Slowly add the milk solution to the bowl of dry ingredients and mix together to form a dough. You can add more or less milk/water depending on how your dough feels. I find it varies slightly every time.
Tip out onto your worktop and knead for around 5 minutes.
Roll your dough into a ball, and dust with a little flour. Put it into a bowl and cover loosely with a plastic bag, or damp cloth, to stop it drying out. Place somewhere warm, I usually put it near our wood-burner or in the conservatory on a warm day.
Leave to prove for 1-2 hours, until the dough has roughly doubled in size.
Tip your dough back out onto your work surface and carefully deflate it by poking it with your fingers. Divide the mix into 12 equal pieces.
Roll each piece into a ball, flatten slightly and place onto a baking tray, that has been lightly dusted with flour. Leave to prove for another hour.
Mix together 75g of white flour with a little water to form a thick paste and squeeze this through a piping bag to form a cross on top of each bun.
Heat your oven to 200 degrees Celsius.
Cook for about 15 – 20 minutes.
Remove from the oven, the rolls should sound hollow when you tap them on the bottom.
Glaze the tops of the buns with a little honey and serve with butter.