Transcript

1 × 7g sachet yeast
250ml warm milk and 1 tspn sugar
500g plain flour
2 tblspns caster sugar
1 tsp sea salt
½ tsp each of nutmeg, mixed spice and ginger
50g cold diced butter
1 tblspn sieved cocoa
100g choc chips
100g currants or sultanas
2 tablespoons mixed peel, chopped
1 large egg, beaten

Pastry Cross

75gr plain flour
30gr butter diced
2 tspn caster sugar

Glaze

100ml milk
1 tblspn caster sugar

Method

Put the warm milk, sugar and yeast in a cup, cover and leave above the stove to go all frothy.

Sieve flour cocoa, spices and sugar into a large mixing bowl. Add chopped butter and mix to a crumb texture.

Add fruit and then yeast/milk mix and beaten egg. Mix to a dough and turn onto a floured bench and knead for ten, yes, ten minutes. Work that dough baby!

Place in oiled bowl, cover and allow doubling in size in a warm area. Atop the stove as you make dinner?

After an hour or so, turn onto a bench and knock out the air, form into small buns and place on a greased tray, cover and allow to prove again for an hour.

Heat your oven to 200c.

Make the pastry crosses by rubbing the butter in the flour to a crumb and adding a little water to make a dough. Roll out and cut into ribbons. Brush your buns with water and make your crosses.

Bake for 15-20 minutes.

Make your glaze of milk and sugar, bring to a boil. When the buns come out of the oven, transfer to a rack and brush with the glaze.