Recipe courtesy of Pretty Edible Stylist
Prep 35 minutes, plus cooling and rising. Cooks in 30 minutes.
Makes 12 buns – these are also perfect for freezing.
500g white bread mix
50g butter, softened and cut into pieces
100g light brown sugar
1 tsp cinnamon
2 tsp mixed spice
50g sultanas
50g chopped mixed peel
250g dates, chopped
1 large egg, lightly whisked
250ml warm whole milk
1 tsp vanilla bean paste
100g dark chocolate, roughly chopped
Plain flour, for dusting
For the top of the buns
3 tbsp plain flour
75g caster sugar
2 tbsp orange juice
- Empty the bread mix flour into a large mixing bowl, add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the sugar, spices, mixed peel and dried fruit.
- Make a deep well in the centre, then pour in the beaten egg, milk and vanilla bean paste. Add the chocolate and start by using a wooden spoon to mix, then follow with your hands until a dough consistency is formed.
- Knead the dough for about 10 minutes on a lightly floured surface, adding a little more flour if it becomes too sticky.
- Cut the dough into 12 equal parts and place in a 20cm x 20cm greased tin lined with baking paper.
- Cover with a damp cloth and set aside in a warm place for at least two hours, or until springy to the touch and doubled in size.
- Preheat the oven to 220C, fan 200C, gas 7. To make the crosses, form a paste with the flour and 3 tablespoons of water, then transfer to a piping bag and pipe a cross on top of each bun. Bake the buns for 25-30 minutes.
- To make the glaze, gently warm the sugar and orange juice together in a small pan until all the sugar has dissolved. Transfer the buns on to a wire rack and brush over the glaze whilst they are still warm. Leave to cool.
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