Mum and I share a mutual loathing of the wet doughy pap that supermarkets dole up as Aitch Cee Bunz year after year. (Please don’t get even get us started on choc-orange and similar varieties – you are likely to encounter a level of vitriol which is normally reserved for shouting at Radio 4). Until now, she hasn’t had much success with getting the blighters to rise despite trying several types of yeast. This Easter though they came out superbly – judgement finally triumphing over luck. It’s important to not be impatient with proving times – a good couple of hours in all in a cosy airing cupboard but YMMV. No butter needed.
450g strong white bread flour
50g sugar
75g currants
50g chopped mixed peel
1 level tsp salt
7g packet fast action easy blend yeast
1 tsp mixed spice
1 beaten egg
200ml tepid milk
50g melted butter
Sift the flour into a large mixing bowl and add the other dry ingredients. Melt the butter and stir the milk into it, heating until the chill has been taken off. Make a well in the flour mixture and pour in the egg and gradually incorporate the milk and butter to make a dough. Knead for 10 minutes (or a bit less with electrical help). Put the dough in a clingfilmed bowl and find somewhere warm for it to rise for 90 minutes – it should double in size. Knock back and divide into 12 round bun shapes. Arrange these well spaced on a greased baking tray, and cover with a lightly oiled plastic bag and leave to prove for another 20-25 minutes. Preheat the oven to 220 degrees C, and when the buns are all puffy once more, bake for 15 minutes. Heat the 2 tbsps of sugar and water together gently. Once the buns are out of the oven and cooling on a rack, brush all over with the glaze.
