English Good Friday Buns
ready in 2 h.
- For the buns
- 6 ¼ cups white Bread flour
- 1 tsp salt
- 0.333 cup butter
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- ¼ tsp grated Nutmeg
- ¼ cup light brown sugar
- 1.333 cups mixed Dried Fruit
- 0.333 cup Candied fruit (chopped)
- 1 sachet quick rising dry active yeast
- 1.333 cups warm milk
- 2 eggs
- For the crosses
- ¾ cup all-purpose flour
For the buns: sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the spices, sugar, dried fruit, candied peel and yeast.
Make a well in the centre. Beat the milk and eggs together and pour into the flour. Mix well to a soft dough.
Turn out onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in an oiled bowl, cover with a tea towel or cling film and leave in a warm place for about 45 minutes to rise.
Turn out the dough and knead again lightly for a few minutes to knock out any air bubbles. Divide into 14 pieces and shape into buns.
Grease a baking tray. Place the buns well apart on the tray, cover loosely with cling film and leave in a warm place for about 45 minutes until doubled in size. Cut a cross in the top of each bun with a sharp knife.
Heat the oven to 200°C (180° fan) 400°F gas 6.
For the crosses: mix the flour for the crosses with enough water to form a dough. Roll out thinly and cut into strips. Dampen the pastry strips and lay them in crosses on top of each bun.
Bake for 15-20 minutes until golden.
For the glaze: heat the milk and sugar in a small pan and simmer for 2 minutes until syrupy. Remove the buns from the oven and brush with the glaze while still warm. Cool on a wire rack.