• 175 g mixed dried fruit
  • Zest of 1 orange
  • 1 x 7g sachet fast-action dried yeast
  • 175 g caster sugar
  • 300 ml semi-skimmed milk, warm, plus 1 tablespoon milk to brush the buns
  • 600 g strong white bread flour
  • 3 tsp mixed spice
  • 0.5 tsp Fairtrade ground cinnamon
  • 1 whole nutmeg, to grate
  • 75 g unsalted butter, softened, plus 1 tablespoon melted butter
  • 1 medium free-range egg, yolk only
  • 50 g plain flour


  1. 1

    Mix together the dried fruit and orange zest in a bowl. Set aside. Put the yeast in a jug with 15g of the caster sugar. Pour over 4 tablespoons of the warm milk and leave to foam for 5 minutes.

  2. 2

    In a food processor, pulse the flour, 110g of the caster sugar, a pinch of salt, the mixed spice, cinnamon, a good grating of nutmeg and softened butter, until the mixture resembles breadcrumbs. Tip into a large bowl and make a well in the centre. Pour in the yeast mixture and most of the remaining milk. Mix to a sticky dough, adding more milk if needed.

  3. 3

    Tip onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Add the dried fruits and zest mixture and knead until combined. Put in a lightly oiled bowl, cover with oiled clingfilm and leave in a warm place to rise for 1 hour until doubled in size.

  4. 4

    Press the dough into a rectangular shape. Divide and shape into 16 balls of equal size. Place, almost touching, on baking trays lined with baking parchment. Cover with a damp tea towel and leave in a warm place until doubled in size and joined together – this may take up to an hour, depending on the temperature.

  5. 5

    Meanwhile, preheat the oven to 230°C, fan 210°C, gas 8. Beat the egg yolk with 1 tablespoon milk and gently brush the buns with the mixture.


  6. 6

    Mix together the plain flour and melted butter with 4 tablespoons of water to form a paste. Spoon into a piping bag with a plain nozzle and pipe a cross on the top of each bun. Bake in the oven for 5 minutes, then reduce the oven temperature to 190°C, fan 170°C, gas 5, and bake for a further 10-15 minutes until risen and golden. Remove from the oven and cool on a wire rack.

  7. 7

    In a small pan, gently heat the remaining 50g sugar with 2 tablespoons water to dissolve. Bring to the boil then brush over the cooled buns. Allow to cool completely before serving.


    Cook’s tip: make a more indulgent bun with luxury mixed dried fruit.

Nutritional Details

Each serving provides
  • Energy 1026kj 245kcal 12%
  • Fat 4.9g 7%
  • Saturates 2.7g 14%
  • Sugars 18.6g 21%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1193kj/285kcal

Each serving provides

42.9g carbohydrate 1.7g fibre 6.6g protein

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