Fruit Buns

I love fruit buns, warm and with lots of salty butter - a heart attacks delight. These were alright, they did however, need some salt, whether it comes from the use of salty butter in the dough, or the addition of salt, it really needed the salt once they were baked. Otherwise these were tasty buns.

Ingredients

1 Tbs. active dry yeast

1/2 cup sugar

1.5 cups warm milk

4.5 cups all purpose flour (sifted)

2 tsp. mixed spice

2 tsp. cinnamon

1.5 oz. melted butter

1 egg

1.5 cups raisins

1/3 cup candied mixed peel (I didn't use this)

Method

1. Place the yeast, 2 Tsp. of the sugar and all of the milk in a large bowl.

2. Set aside for 5 min, or until the mixture starts to foam.

3. Add the flour, mixed spice, cinnamon, butter, egg, raisins, mixed peel, and remaining sugar to the mixture.

4. Using a butter knife mix until a sticky dough forms.

5. Pour the dough onto a lightly floured bench, and knead for around 8 min (or until the dough feels elastic).

6. Place in an oiled bowl and cover. Let it rise fro 1 hour or until it has doubled in bulk.

7. Divide the dough in 12 pieces (I made giant buns, so I divided it into 8). Roll the dough into balls.

8. Grease a tray with sides (it is recommended that you use a 9-inch square cake tin, and line the bottom of it with parchment paper.

9. Place the dough balls onto the parchment paper.

10. Cover, and allow to rise again for 30 min.

11. Preheat oven to 400F.

Bake for 35 min, or until well browned and springy to the touch.

12. Serve warm with butter.

From the beautiful Modern Classics 2: Cookies, Biscuits + Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies + Tarts, Donna Hay, pp.50-