These buns are most commonly seen at Easter but are sold in some stores year-round. They originated in Great Britain centuries ago and are perfect with a cup of tea. Formed into small loaves and sliced, they also make great toast.
- 25 ml (5 tsp) yeast
- 15 ml (1 tbsp) sugar
- 175 ml (3/4 cup) warm water
- 175 ml (3/4 cup) milk
- 75 ml (1/3 cup) butter
- 75 ml (1/3 cup) sugar
- 3 eggs
- 1.125 to 1.25 (4 1/2 to 5 cups) flour, divided
- 500 ml (2 cups) candied diced fruit (sometimes called Glace Cake Mix and found in grocery baking aisle)
- 5 ml (1 tsp) ground nutmeg
- 10 ml (2 tsp) vanilla
In a large bowl, mix together yeast, 15 ml (1 tbsp) sugar and warm water and let sit for 10 minutes until yeast has foamed and bubbled up.
In a microwave-safe bowl, heat milk and butter until butter begins to melt.
Add 75 ml (1/3 cup) sugar and eggs to yeast mixture, followed by milk-butter mixture, which should be warm but not hot to touch.
Mix 250 ml (1 cup) of the flour with candied fruit and stir well.
Add remaining flour, nutmeg and vanilla to liquid ingredients, then add fruit-flour mixture. Knead until it forms a ball but don’t over-knead. It should come together, but it will still be sticky because of the fruit. Knead using a bit of additional flour for a few minutes more.
Put into a bowl large enough for it to double in size. Cover with plastic wrap and set in a warm place to rise. Once it has doubled, form into buns and place in 2 greased 33-by-23-cm (13-by-9-inch) pans. With a very sharp knife, cut an X across each bun. Cover with a tea towel and let rise until doubled and very light.
Meanwhile, heat oven to 160 C (325 F) for a convection oven or 180 C (350 F) for a regular oven and bake for 15 minutes or until golden brown.
Once cooled, pipe your favourite butter icing into Xs across each bun.
Makes 24 buns.
Source: Lovella Schellenberg (www.mennonitegirlscancook.ca).
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