225ml milk
1 egg
500g white bread flour
½ tsp salt
75g caster sugar
50g soft butter
1 tsp fast acting dried yeast
Filling
25g melted butter
115g sultanas
25g mixed peel
25g currants
25g brown sugar
½ tsp mixed spice
½ tsp cinnamon
Glaze
2 tbl sp milk
2 tbl sp maple syrup
2 tbl sp caster sugar
8/9in square tin
I made this in the bread maker.
Put milk and egg into the pan. Cover the liquid with the flour, making a small well in the middle without reaching the milk. Add salt, sugar and butter into separate corners of the pan and the yeast into the well. Set the machine to the 'Dough' program and start.
Lightly flour the work surface, tip the dough out and knead for 10 minutes. It will get more elastic as you work. Put the dough back in the bowl and cover with a damp tea towel. Leave to rise for an hour.)
Tip the dough out onto a lightly floured work surface and roll out into a 12in square (or similar rectangle if easier).
While the buns are baking, heat the glaze ingredients in a pan until the sugar has dissolved and the mixture is syrupy. Once the buns are baked, turn the oven off, brush the glaze over the top and return the buns to the warm oven for a few minutes.