Nothing says Easter more than these tasty spiced buns, and making your own is well worth the effort
These are an Easter classic, but you can make them during the rest of the year without the cross and have lovely spiced fruit buns for tea. You can also roll the dough into two logs and bake it in two 450g loaf tins, to make loaves instead of buns or, if you have any left over, use it to make a cheeky bread and butter pudding. Suitable for freezing (as raw dough or cooked buns).
Makes 14
Stage 1
strong white bread flour 225g
dark brown sugar 70g
ground mixed spice 1 tsp
ground ginger 1 tsp
ground cinnamon ½ tsp
oranges zest of 2
black treacle 30g
fresh yeast 25g, crumbled