Make Easter easy with traditional bakes to share and enjoy over the long weekend.
- 375 g Strong White Flour (bread flour)
- 25 g Caster Sugar
- 7 g Dried baking yeast, (1 sachet)
- 1/2 teaspoons Salt
- 2 teaspoons, level Mixed Spice, ground
- 220 ml Skimmed Milk, tepid
- 1 medium, raw Egg, whole, raw, whisked lightly
- 60 g Low Fat Spread, melted
- 6 spray(s) Calorie controlled cooking spray
- 100 g Currants, For the crosses:
- 35 g Plain White Flour
- 1 g Baking powder
- 1 teaspoons, level Honey, warm, to glaze
In a large bowl, sift the flour with the sugar, yeast, salt and mixed spice. Make a well in the centre then pour in the milk, egg and spread. With a wooden spoon, mix to form a dough.
Use your hands to bring the dough together, then knead the dough for at least 10 mins until smooth and elastic.
Put the dough in a clean bowl misted with cooking spray. Place a clean tea cloth over the dough and leave in a warm place to rise for at least 1 hr, or until doubled in size.
Preheat the oven to gas mark 6/200°C/fan 180‚C.
Knock back the dough by kneading for another 2 mins, adding the currants. Shape into 12 small, round buns, making a cross shape on each one using a knife. Mist a baking tray with cooking spray and place the buns on it in a rectangle close together. Cover with a tea cloth and leave for another 30 mins to prove.
Make the crosses by mixing the flour with the baking powder and 3 tbsp water to form a thick paste. Spoon the paste into a piping bag and carefully pipe a cross onto each bun. Place in the preheated oven and bake for 15 mins or until golden. Carefully tap the bottom of the buns — if they are light and sound hollow then they are done. Once cooked, leave to cool slightly on a wire rack and then brush with the honey to glaze.