THE perfect Easter sunday breakfast accompaniment
1 x 7g sachet fastaction dried yeast 175g caster sugar 250ml semi-skimmed milk, warm
600g strong white bread flour
3 tsp mixed spice 1 tsp ground cinnamon 3 oranges, zest & juice 75g unsalted butter, plus 1 tbsp melted 125g mixed dried fruit 100g chocolate chips 1 egg yolk 1 tbsp milk 50g plain flour
1 place the yeast in a bowl and mix with 1 tbsp caster sugar. pour over 4 tbsp warm milk and leave to foam for 5 minutes. 2spices, In a separate bowl add the flour, 125g sugar, salt,
zest and butter and, using the tips of your fingers, rub together until it resembles breadcrumbs. Stir through the dried fruit and chocolate chips. 3 pour in the yeast mixture, juice of 1 orange and most of the remaining milk. Mix to a sticky dough adding more milk if you need it. knead for 10 minutes until the dough is smooth and elastic. 4 place on a baking sheet and cover with lightly oiled cling film. Leave in a warm place for 1- 2 hours to rise or until doubled in size. 5 Divide into 24 equal balls and place in rows almost touching on a large baking tray. Re-cover with the cling film and leave for an hour to double in size again. 6 preheat the oven to 190°c/170°c fan/375°f/gas mark5. Mix the egg yoke with the milk and brush over buns. Mix the flour with 1 tbsp melted butter and spoon into a piping bag with plain nozzle. pipe a cross on each bun and bake for 10-15 minutes until golden. 7 Heat the remaining 50g sugar with the juice of half an orange until dissolved. Brush over the buns and allow to cool.