Buns Buns Buns!!

Easter is nearly upon us and that means an excuse to eat far more buns of the hot, crossed variety than is good for us! I am a huge fan and love mine best when toasted and buttered. Last year I attempted my own for the first time and was a tad disappointed - yes, they had the 'homemade' factor but to tell the truth, they weren't a patch on the shop bought.

This week I tried again and was much more pleased with the result - a juicier, fruiter bun that was pleasingly shaped and topped with a far neater cross.

Ingredients:

200ml milk

55g butter

2 x 7g sachet dried yeast

455g strong white bread flour

1 tsp salt

1 tsp mixed spice

1 tsp cinnamon

55g caster sugar

80g mixed dried fruit

2 tbsp plain flour

Method

1. Add the milk with 50ml water to a small pan and place over a low heat for a few minutes until slightly warm.

2. Meanwhile, melt the butter.

3. Transfer the warmed milk mixture to a medium bowl and stir in the yeast. Set aside.

4. Put the flour, salt, spices and sugar in a large bowl.

5. Make a well in the centre and pour in the melted butter, then the yeast mixture.

6. Add the egg and mix thoroughly until a rough dough forms.

7. Transfer to a clean flour dusted work surface and knead for around 10 minutes until smooth.

8. Return the dough to a lightly greased bowl, cover with a damp tea towel and leave to rise in a warm place for at least an hour until doubled in size. T

9. Re-knead then sprinkle over the dried fruit and mixed peel and knead into the dough for 1 to 2 minutes.

10. Preheat the oven to 190C. Grease and line a large baking tray. Divide the dough into 12 equal pieces and roll each into balls.

11. Evenly space them out on a lined baking tray.

12. Cover with the tea towel and leave in a warm place for a further 30 minutes, until doubled in size.

13. Meanwhile, place the plain flour and 1 tablespoons water into a small bowl and mix until a play dough-like texture forms.

14. Roll it out into thin strips and cross over the buns.

15. Place the buns into the preheated oven for 15 20 minutes, or until golden brown.

16. Transfer to a wire cooling rack.

17. Best eaten when warm!