Here is a great Easter time recipe. There really is nothing quite like the smell of these treats coming from the kitchen on a cool spring day.

These buns are made from a sweet dough recipe which is enriched with egg. They are not too tricky to make, but do require patience as the enriched dough can be slower to rise. I’ve given proving times as a guide only as the speed of the prove very much depends on the environment they are in. Leave this dough in my Mum’s kitchen with her Aga heating the room and they will prove in no time. My own kitchen however, at the north side of a Scottish house tends to take a lot longer.

Ingredients:

1/2 sachet dried yeast (1 1/2 tsp)

1 tsp caster sugar

4 tbsp warm water

8oz Plain Flour

1/4 tsp Salt

1oz Caster Sugar

2oz Margarine

1 egg well beaten

Method:

Reconstitute the dried yeast by putting into the warm water with 1tsp of sugar, until it is frothy

Mix flour, salt and sugar in a bowl, then rub in the margarine.

Add the yeast and the beaten egg and work together into a dough

Knead the dough well for 5-10mins until the gluten has built up. When you can stretch out your dough really thin without it breaking, it is ready to start proving.

Leave it to rise in a warm place for 45-60mins. It should have doubled in size and when you press the surface it should spring back

Gently fold in the fruit and separate into 6 balls

Shape the balls and place on a baking tray. Leave to prove for a second time in a warm place for 10-15 mins until doubled in size again.

To make the crosses, mix some flour and water into a thick paste, then pipe them across the top of the buns.

Place in the oven at 200 C for 15-20mins.

When they have baked, remove them from the oven and place on a cooling rack.

While still warm coat in a sugar glaze if you wish

Enjoy as part of a wonderful supper with some margarine and Jam.

If you find you enjoy making this sweet dough recipe, you should also try the cinnamon tear and share buns and the doughnuts as the basic sweet dough is the same.