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This classic Easter bake is always is a firm favourite. It is lots of fun to make, especially for children who can help to shape the buns and pipe the distinctive white crosses. Remember to leave enough time to prove the dough which is essential for a light, fluffy bun
Recipe courtesy of daylesford.como make the dough, sift the flour, spices and salt into a large bowl. Gently warm the milk, water, butter and golden syrup in a pan until the syrup and butter have just melted. Test the temperature and if no hotter than lukewarm, stir in the yeast.
Make a well in the middle of the flour and pour in the milk and yeast mixture. Using your hands, mix together to form a wet dough. Turn onto a surface dusted with flour and knead for 10 minutes or so until the dough is smooth.
Gently roll out the dough to about 2cm thick. Sprinkle over the currants, sultanas and mixed peel and knead again until evenly distributed through the dough. Shape into a ball and place in a lightly greased bowl.
Cover with cling film and leave in a warm place for 1–2 hours until roughly doubled in size.
Turn the dough out onto the floured worktop again and knock back by pressing down with the flat of your hand a few times to even out the bubbles of air.
Divide into 12 even pieces and shape into buns before placing on a lightly greased baking sheet. Cover with a clean tea towel and prove again until doubled in size. Brush the buns with the beaten egg and preheat the oven to 210oC.
To make the paste for the crosses, mix the flour, water and oil together in a bowl until smooth. Transfer to a piping bag fitted with a medium plain nozzle.
When the buns have doubled in size, pipe the paste mixture onto the top of each to form a cross. Then bake in the top section of the oven for 15–20 minutes until golden.
While the buns are baking, make the glaze. Place the sugar, lemon juice, golden syrup and water in a pan and bring to the boil, stirring all the time. Remove from the heat and set aside to cool
When baked, remove the buns from the oven and while still warm, brush the tops with the glaze. Leave to cool on a wire rack.
o make the dough, sift the flour, spices and salt into a large bowl. Gently warm the milk, water, butter and golden syrup in a pan until the syrup and butter have just melted. Test the temperature and if no hotter than lukewarm, stir in the yeast.
Make a well in the middle of the flour and pour in the milk and yeast mixture. Using your hands, mix together to form a wet dough. Turn onto a surface dusted with flour and knead for 10 minutes or so until the dough is smooth.
Gently roll out the dough to about 2cm thick. Sprinkle over the currants, sultanas and mixed peel and knead again until evenly distributed through the dough. Shape into a ball and place in a lightly greased bowl.
Cover with cling film and leave in a warm place for 1–2 hours until roughly doubled in size.
Turn the dough out onto the floured worktop again and knock back by pressing down with the flat of your hand a few times to even out the bubbles of air.
Divide into 12 even pieces and shape into buns before placing on a lightly greased baking sheet. Cover with a clean tea towel and prove again until doubled in size. Brush the buns with the beaten egg and preheat the oven to 210oC.
To make the paste for the crosses, mix the flour, water and oil together in a bowl until smooth. Transfer to a piping bag fitted with a medium plain nozzle.
When the buns have doubled in size, pipe the paste mixture onto the top of each to form a cross. Then bake in the top section of the oven for 15–20 minutes until golden.
While the buns are baking, make the glaze. Place the sugar, lemon juice, golden syrup and water in a pan and bring to the boil, stirring all the time. Remove from the heat and set aside to cool
When baked, remove the buns from the oven and while still warm, brush the tops with the glaze. Leave to cool on a wire rack.
15 minutes
Serves 18-22 scones
