Spiced Buns

This is my grandmother's recipe for Easter buns, but I have removed the fruit (because I don't like dried fruit), increased the spices and eat them at any time of year. They are yummy warm with melting butter.

Equipment

• baking tray

Oven Temperatures

hot oven, 200C 400F GM6

Ingredients

• 450g or 1lb strong white bread flour
• 1 level teaspoon salt
• 1 heaped teaspoon ground nutmeg
• 1 heaped teaspoon mixed spice
• 1 heaped teaspoon cinammon
• 50g or 2oz caster sugar (can use granulated)
• 1 egg, beaten
• 1 sachet dried yeast
• 50g or 2oz lard (or butter), melted but not hot
• 200ml or a third of a pint of hand hot milk
• some milk (for glaze)
• some sugar (for glaze)

Instructions

1. Put dry ingredients in a bowl and mix.
2. Make a well in the centre of the dry ingredients.
3. Pour in the milk, lard and egg.
4. Mix to make a dough.
5. Turn out onto a floured surface and knead for 10 minutes.
6. Place in a greased bowl, cover with a damp cloth or greased clingfilm and leave to rise in a warm place for 1-1½hours.
7. Grease a baking tray.
8. Knock back by kneading for a minute.
9. Divide into small buns and place on baking tray. If you put them too close, they will merge.
10. Cover with a damp cloth or greased clingfilm and leave to rise in a warm place for 15 minutes.
11. Cook in hot oven, 200C 400F GM6, for 10-15 minutes.
12. Heat some sugar in some milk till the sugar is dissolved.
13. Brush glaze over the buns while they are still hot.

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This page was last updated by Mad Hatter on 12th May 2001.