This is a classic rich sweet dough recipe, great to make with children over the Easter weekend.. You can vary the fruit and spice, and jazz them up if you like. Traditionally, due to Lent, Easter buns contained no dairy products or eggs. We however feel egg, milk and butter contributes both to flavour and texture. We like to add 20% nutty wheat flour to retain moisture, but you can substitute with bread flour.

Most non organic dried contains Sulphur Dioxide as a preservative. This could kill the yeast and stop fermentation. Read the pocket ingredients. If so, rinse the fruit thoroughly under water and drain.

For the buns
300ml full-cream milk
1 egg, beaten
400g bread flour
100g nutty wheat flour
1 t salt
75g caster sugar (or honey)
7g sachet yeast
5g ground cinnamon
1g ground cloves
1g ground nutmeg
3g ground ginger
60g soft butter
75g sultanas
50g mixed peel
50g dried apricot, chopped
chopped
oil

For the cross
75g plain flour

For the glaze
±3T smooth apricot jam

  1. Bring the milk to room temprature. Add the beaten egg and mix together.
  2. In a bowl or stand mixer, mix together the flour, salt, sugar, yeast and spices.
  3. Slowly add the milk/egg mixture (on low speed if using a mixer), until well incorporated.
  4. Transfer to a lightly floured counter top (or on high speed in a mixer) and knead ±5 minutes, or until smooth and elastic.
  5. Slowly incorporate the soft butter.
  6. Lastly add the dried fruit. Knead into the dough, making sure everything is well distributed.
  7. Place in a lightly oiled bowl, cover with oiled cling film and leave to rise for ±1 hour.
  8. Knock back and fold in on it self. Return to a bowl, cover and leave to rise slowly in a fridge overnight.
  9. Next morning, knock back again and divide the dough into ±12 even pieces (about 80g each). Roll each piece into a smooth ball. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover with more oiled cling film, or a clean tea towel, then set aside in a worm place to prove for ±1 hour or until double in size.
  10. Preheat the oven to 220°C/.

For the cross

  1. Mix 75g plain flour with about 5T water to make the paste for the cross (add the water 1T at a time, so you add just enough for a thick paste).
  2. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
  3. Bake for 20 minutes on the middle shelf of the oven, until golden brown.

For the glaze

Gently heat 3T apricot jam to melt. While the jam is still warm, brush over the top of the warm buns and leave to cool.

Makes 12