English Good Friday buns 

English Good Friday buns


Calories:393 kcal
Preparation:30 min
Ready in:120 min
1 serving contains (Percentage of daily recommendation)
Calories393 kcal(20%)
Protein12 g(24%)
Fat7 g(9%)
Carbohydrates71 g(27%)
Added Sugar4 g(4%)
Roughage0 g(0%)

Recipe author: EAT SMARTER


For pieces

For the buns
6 ¼ cupswhite Bread flour
1 teaspoonsalt
⅓ cupsbutter
1 teaspoonground cinnamon
1 teaspoonground mixed spice
¼ teaspoonsgrated Nutmeg
¼ cupslight brown sugar
1 ⅓ cupsmixed Dried Fruit
⅓ cupsCandied peel chopped
1 sachetquick rising dry active yeast
1 ⅓ cupswarm milk
For the crosses
For the glaze
4 tablespoonsmilk
2 tablespoonssuperfine caster sugar


1 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.
2 Make a well in the centre. Beat the milk and eggs together and pour into the flour. Mix well to a soft dough.
3 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.
4 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.
5 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.
6 Heat the oven to 200°C (180° fan) 400°F gas 6.
7 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.
8 Bake for 15-20 minutes until golden.
9 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.


This recipe hasn't received any comments yet.

Leave a Comment