12 large plump buns


500g strong bread flour

10g salt

2 heap tsp of mixed spices

50g/2oz unsalted butter cubed, plus extra for greasing and glazing

80g/3oz caster sugar

30g fresh yeast or dried yeast

1 large egg, lightly beaten

200ml/10 fl oz tepid milk

250g mixed dried fruits

1 large orange, zest and juices


2 tablespoons plain flour

2 tablespoons cold water

20g melted butter for glazing


1. Grease two baking trays with butter and set aside.

2. In a large mixing bowl add the flour, salt, sugar and mixed spices.

3. Rub in the cubed cold butter to rough the breadcrumbs.

4. Add the dried fruits and orange zest and stir well.

5. Dissolve yeast into the tepid milk and add to the bowl along with beaten egg and orange juice to form soft, sticky, pliable dough.

6. Turn out contents onto a lightly floured work top and knead lightly for 8-10 minutes until smooth and elastic.

7. Shape dough into a ball and place back into the ball, covering with a tea towel and placing somewhere warm for one hour at.

8. Once the dough has doubled in size, lightly flour the work surface and divide dough into 12 pieces, around 100g a bun.

9. Roll dough pieces tightly round ensuring the seam is at the bottom.

10 Place bonds onto the baking trays making sure you leave room to prove and expand.

11. Lightly cover trays with a tea towel and place on top of the preheating oven to double in size.

12 To make the crossing mixture, place the flour and cold water into a mug and make a smooth, paste with a fork.

13. Using a piping bag, pipe the crosses over the buns.

14. Bake in the preheated oven 200c/Gas Mark 7 for 25-30 minutes until perfect golden-brown colour.

15. Glaze over your buns at once with melted butter and transfer them onto a cooling wire.

16. Freeze what you don’t use, store in a bread bin wrapped in a plastic bag.