Ingredients
100 ml milk
100 ml cold water
450 g strong white flour, plus extra for kneading
1 x 7 g sachet easy blend yeast
50 g soft light brown sugar
1 tbsp ground mixed spice
1 tsp salt
50 g butter, melted
1 egg, beaten
110 g raisins
30 g mixed peel
sunflower oil, for greasing
100 ml cold water
450 g strong white flour, plus extra for kneading
1 x 7 g sachet easy blend yeast
50 g soft light brown sugar
1 tbsp ground mixed spice
1 tsp salt
50 g butter, melted
1 egg, beaten
110 g raisins
30 g mixed peel
sunflower oil, for greasing
Glaze
2 tbsp milk
2 tbsp caster sugar
36 currants
2 tbsp caster sugar
36 currants
Method
- Put the milk in a saucepan and bring to the boil. Immediately remove from the heat and add the water then leave to cool for 5 minutes.
- Put the flour in a large bowl and stir in the yeast, sugar, mixed spice and salt until well-blended. Make a dent in the centre and add the butter and egg, then add the milk and water mixture and mix to make a soft dough, adding a little extra water if needed.
- Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Put in a large oiled bowl and cover with Clingfilm. Leave to rise in a warm place for 1 1/2 – 2 hours, or until doubled in bulk.
- Turn the dough out onto a lightly floured surface and pat into a large round. Scatter the raisins and mixed peel over the dough, fold it in half and half again, then knead the dough to incorporate the fruit.
- Divide the dough into 8 or 12 equal portions. Roll each portion of dough into a ball and put on 2 greased baking sheets, spaced well apart. Press the dough balls down slightly and shape the ends so that they are oval-shaped rather than round.
- Cover with a clean, damp tea towel and leave to rise for 30-45 minutes, until almost doubled in size. Meanwhile, preheat the oven to 200°c / 400F / Gas 6 /Fan 180.
- To make the bunny ears use kitchen scissors to make 2 long cuts at one end of the rolls. You need to hold the scissors fairly flat on the top of the rolls, points facing to one end. Make 2 side-by-side cuts and slightly pull up the cuts to shape the ears. Do a tail by making a small downwards snip at the other end, where the rabbit’s rump would be.
- Bake the rolls for 15 minutes. Meanwhile make the glaze by heating the milk and sugar in a small saucepan until the sugar has dissolved. Remove the rolls from the oven and reduce the heat to 180°c / 350F / Gas 4 / Fan 160. Brush the milk and sugar glaze all over the rolls and stick 2 currants on the face end to make eyes. Return the rolls to the oven and bake for a further 5 minutes for the smaller rolls and 7-8 minutes for the larger rolls.
- Transfer to a wire rack and allow to cool.
