Spicy Raisin Buns

Name: Spicy Raisin Buns
Ingredients: Grated rinds of 1 lemon and 1 orange; Black pepper, about 12 grinds of the peppermill; 2 tsp ground cinnamon and a good grating of nutmeg; 1 scant tbsp dried yeast – I use Allinson’s; Black pepper, about 12 grinds of the peppermill; 1 lb/450 g wholemeal or strong plain white flour – I like to use double 0 (00 on the packet) flour from an Italian delicatessen; 1 lb/450 g wholemeal or strong plain white flour – I like to use double 0 (00 on the packet) flour from an Italian delicatessen; 2 tsp ground cinnamon and a good grating of nutmeg; 1 lb/450 g wholemeal or strong plain white flour – I like to use double 0 (00 on the packet) flour from an Italian delicatessen; 4 oz/112 g sultanas or raisins; 2 oz/56 g butter, softened; Grated rinds of 1 lemon and 1 orange; 4 oz/112 g sultanas or raisins; ½ pint/285 ml hand-hot water with 2 tsp sugar stirred in; 1 scant tbsp dried yeast – I use Allinson’s; 1 large egg, beaten; ½ pint/285 ml hand-hot water with 2 tsp sugar stirred in; 1 lb/450 g wholemeal or strong plain white flour – I like to use double 0 (00 on the packet) flour from an Italian delicatessen

Preparation info

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

You can cut a cross on top of these, just before baking, using a razor blade or a very sharp knife, to turn them into hot cross buns for Easter eating. They haven’t got any mixed peel in them, which seems to be the part that more people dislike than like, and yet you get the citrus flavour via the grated lemon and orange rinds. As with all bread food, these freeze very well.

Ingredients

Spicy
Vegetarian
Bread
Winter

Ingredients

Method