EASTER BUNS Complexity: medium/high
250g strong OR plain flour Scales
25g butter/healthy cooking spread Mixing bowl
1 egg Tablespoon
5g dried yeast Small bowl
25g caster sugar Sieve
125ml milk Measuring jug
50g sultanas/raisins - optional Flour dredger
Filling: Rolling pin
50g caster OR demerara sugar Table/butter knife
50g butter / baking spread Fork
100g dried fruit: sultanas/raisins/apricots Baking tray/tin
1-2tsp cinnamon/mixed spice (optional) Parchment paper
Method:
1. Preheat the oven to 200ºC or gas mark 7. Line baking tray/tin
2. Weigh flour into small bowl, then sieve into large mixing bowl. Weigh in butter, add in
caster sugar and dried yeast. Rub in until butter has been completely broken down.
3. If wanting to sprinkle dried fruit (sultanas/raisins) throughout the dough, add in 50g
now/before adding the egg and milk next.
4. Measure milk into jug and warm for 20-30 seconds in a microwave.
5. Make a well in the centre of the flour mixture then crack egg in using a fork. Roughly
whisk then incorporate into the dry mixture.
6. Gradually start to add the warm milk using your hands to combine. Add just enough to
make a smooth but not sticky dough.
7. Turn out onto a floured worktop and knead for 5-10 minutes or until your dough is smooth
and stretchy/elastic.
8. Roll out the dough to roughly the size of a sheet of A4 paper.
9. Weigh 50g sugar and butter into a small bowl and mix together using a table/butter knife.
Spread onto the rolled out dough going all the way to the edges. Sprinkle over any spices
(if using), followed by the dried fruit.
10. Roll into a Swiss roll shape, cut into 6 slices and place cut side up onto a baking tray or in a
baking tin. Leave about 1cm/½in of space between each one. You want them to be close
enough so that when they rise further and then bake, they will bake with their sides
touching. They can then be pulled apart and you get a lovely soft edge.
11. Place in the top oven/grill compartment of your oven to prove until doubled in size.
12. Place in the main oven for 10-15 minutes until golden and well risen.
Tips:
• If after cooking you add glacé icing and a glacé cherry, they become Belgium Buns
• Add orange zest with your spice for the filling for additional flavour
Food skills:
WEIGH MEASURE SIFT MIX, STIR & COMBINE
BAKE
1
250g strong OR plain flour Scales
25g butter/healthy cooking spread Mixing bowl
1 egg Tablespoon
5g dried yeast Small bowl
25g caster sugar Sieve
125ml milk Measuring jug
50g sultanas/raisins - optional Flour dredger
Filling: Rolling pin
50g caster OR demerara sugar Table/butter knife
50g butter / baking spread Fork
100g dried fruit: sultanas/raisins/apricots Baking tray/tin
1-2tsp cinnamon/mixed spice (optional) Parchment paper
Method:
1. Preheat the oven to 200ºC or gas mark 7. Line baking tray/tin
2. Weigh flour into small bowl, then sieve into large mixing bowl. Weigh in butter, add in
caster sugar and dried yeast. Rub in until butter has been completely broken down.
3. If wanting to sprinkle dried fruit (sultanas/raisins) throughout the dough, add in 50g
now/before adding the egg and milk next.
4. Measure milk into jug and warm for 20-30 seconds in a microwave.
5. Make a well in the centre of the flour mixture then crack egg in using a fork. Roughly
whisk then incorporate into the dry mixture.
6. Gradually start to add the warm milk using your hands to combine. Add just enough to
make a smooth but not sticky dough.
7. Turn out onto a floured worktop and knead for 5-10 minutes or until your dough is smooth
and stretchy/elastic.
8. Roll out the dough to roughly the size of a sheet of A4 paper.
9. Weigh 50g sugar and butter into a small bowl and mix together using a table/butter knife.
Spread onto the rolled out dough going all the way to the edges. Sprinkle over any spices
(if using), followed by the dried fruit.
10. Roll into a Swiss roll shape, cut into 6 slices and place cut side up onto a baking tray or in a
baking tin. Leave about 1cm/½in of space between each one. You want them to be close
enough so that when they rise further and then bake, they will bake with their sides
touching. They can then be pulled apart and you get a lovely soft edge.
11. Place in the top oven/grill compartment of your oven to prove until doubled in size.
12. Place in the main oven for 10-15 minutes until golden and well risen.
Tips:
• If after cooking you add glacé icing and a glacé cherry, they become Belgium Buns
• Add orange zest with your spice for the filling for additional flavour
Food skills:
WEIGH MEASURE SIFT MIX, STIR & COMBINE
BAKE
1
