Ingredients

1 cup castor sugar ¼ cup (60ml) warm water 2 x 7g sachets dried yeast 4 cups (600g) plain flour (or Baker’s flour if available) 1 tsp each McCormick Ground Cinnamon, McCormick Ground Nutmeg, McCormick Ground Ginger ¾ cup (180ml) warm milk 50g melted butter 2 medium eggs, lightly beaten 1 cup dried mixed fruit, diced finely (we used fig and date, but traditionally you would use currants and some mixed peel) Crosses: 1/3 cup extra flour

Direction

Combine 3 tsp sugar with warm water and dried yeast sachets, and stand in a warm place. Yeast will begin to bubble, (if it doesn’t, try some new yeast). Combine plain flour, remaining sugar, spices and mix well. Whisk in milk, yeast mixture, melted butter and eggs and fold in dried fruit. Tip onto a floured surface and knead well (5-6 minutes). Place into a clean, oiled bowl, cover and leave to rise in a warm place for 1 hour or until doubled in size. Pre heat oven to 180oC. Knock back dough and knead again, then form into 12 balls. Place onto a lined baking tray, allowing a bit of room for them to expand. Cover and place in a warm place for another 15 – 20 minutes. Make crosses: Combine extra flour with enough water to make a thick paste. When buns have risen, pipe crosses over each and press down slightly. Bake for 14 minutes or until golden brown. Serve hot with butter.

Hints

Tip: For a lovely glaze, dissolve some McCormick Cinnamon Sugar in water in a small saucepan then reduce down to a thick syrup. Brush the buns with this as they come out of the oven.