4x 250ml flour
10g sachet of instant yeast
15ml ground cinnamon
250ml warm buttermilk or milks soured with lemon juice
60g butter, melted
1 egg beaten
150g dried mixed fruit
Mix the flour, sugar, salt, yeast and cinnamon in a mixing bowl. Combine the buttermilk, butter and egg and add to the dry ingredients to make a dough that is soft but not sticky. Knead well until smooth. Knead in the fruit. Put the dough into an oiled plastic bag and leave it to rise until doubled in size.
Remove the dough from the bag and knead it gently. Divide the dough into 16 balls. Roll the balls until smooth and place onto a greased baking tray side by side. Cover the tray with the oiled plastic bag and leave to rise for another 20-30 minutes. Pipe a cross onto the buns and bake at 180C for 30-40 minutes until golden brown. Remove from the oven and brush with the glaze.
Crosses: Mix 125ml flour, 15ml oil and enough warm water to make a stiff paste. Put the mixture into a piping bag and cut off the end. pipe onto buns.
Glaze: Boil 50ml water 30ml sugar and a pinch of cinnamon in a small saucepan or microwave for 2 minutes.
Click here to see other great Easter Recipes by Jenny Kay
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