Ingredients
– 500g strong white flour for the base and structure of the dough
– 7g fast-action yeast for rising and helping the dough double in size
– 250ml milk warmed for the dough to activate the yeast effectively
– 50g sugar for sweetness and aiding in browning during baking
– 1 teaspoon cinnamon for the characteristic spices that add warmth
– 1/2 teaspoon nutmeg for the characteristic spices that add warmth
– 50g butter for richness and tenderness in the final texture
– 100g dried fruits such as raisins or currants mixed in for natural sweetness and texture
– 1 egg for the wash and glazing, typically beaten and used as a binding agent
Instructions
1-Measure all quantities accurately and warm the milk to about 38°C to activate the yeast effectively.
2-In a large bowl, combine the strong white flour, fast-action yeast, sugar, cinnamon, and nutmeg. Mix these dry ingredients thoroughly.
3-Create a well in the center and add the warm milk, softened butter, and beaten egg. Mix until a dough forms.
4-Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Kneading thoroughly develops gluten for a soft crumb.
5-Incorporate the dried fruits evenly by folding them into the dough.
6-Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour until doubled in size.
7-Punch down the risen dough and divide it into 12 equal pieces, each about 75g. Shape each piece into a smooth ball.
8-Arrange the buns on a baking tray lined with parchment paper, cover, and let them rise for another 30-45 minutes.
9-Preheat the oven to 200°C (about 180°C for fan ovens). Prepare the cross paste using 50g flour mixed with 2-3 tablespoons water, and apply it on top.
10-Bake for 15-20 minutes until golden brown. After baking, brush the buns with a sugar glaze made from 2 tablespoons sugar dissolved in 1 tablespoon water for added shine.
Last Step:
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🍞 Knead dough thoroughly for soft, light crumb.
⏲️ Allow sufficient rising times: 1 hour first rise, 30-45 minutes second rise.
🌡️ Warm milk and butter to activate yeast properly.
✝️ Apply the cross paste just before baking to keep its shape.
🥖 Store buns in airtight container for up to 2 days; toast leftovers for best flavor and texture.
- Prep Time: 15 minutes
- Rising time: 1 hour first rise, 30-45 minutes second rise
- Cook Time: 15-20 minutes
- Category: Bread
- Method: Mixing, kneading, rising, baking
- Cuisine: Traditional British
Nutrition
- Serving Size: 1 bun (approximately 75g)
- Calories: 170
- Sugar: 7 grams
- Fat: 6 grams
- Carbohydrates: 35 grams
- Fiber: 1 gram
- Protein: 5 grams