Soft, lightly spiced and filled with juicy dried fruit—especially lovely when toasted and spread with butter.
⏱ Time
Preparation: 25 minutes
Rising: 1½–2 hours
Baking: 18–20 minutes
Total: About 2½ hours
🧺 Ingredients
- 500g strong white bread flour
- 7g dried yeast
- 50g sugar
- 1 tsp mixed spice
- 1 tsp cinnamon
- 250ml warm milk
- 50g butter
- 1 egg
- 150g raisins or sultanas
- 50g mixed peel
- Pinch of salt
For the crosses:
- 50g plain flour
- 4–5 tbsp water
For the glaze:
- 2 tbsp apricot jam or honey
👩🍳 Method
- Mix flour, yeast, sugar, spices and salt.
- Add warm milk, melted butter and egg.
- Knead until you have a smooth, soft dough.
- Add raisins and mixed peel.
- Cover and leave to rise for about 1–1½ hours.
- Divide into 10–12 balls and place on a baking tray.
- Cover and let them rise again for about 30 minutes.
- Mix flour and water to make a thick paste and pipe crosses over the buns.
- Bake at 200°C for 18–20 minutes.
- Brush with warm jam or honey while they are still hot.
Our tip: Toast them the next day and serve with plenty of butter!