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Simnel share 'n' tear buns

Ingredients

  1. Step 1 300g strong white bread flour
  2. Step 2 140g plain flour , plus extra for dusting
  3. Step 3 50g golden caster sugar
  4. Step 4 7g sachet fast-action dried yeast
  5. Step 5 zest 1 lemon
  6. Step 6 200ml warm milk
  7. Step 7 2 tsp almond extract
  8. Step 8 1 large egg
  9. Step 9 oil , for greasing bowl/proving
  10. Step 10 50g butter , at room temperature
  11. Step 11 100g light soft brown sugar
  12. Step 12 2 tsp mixed spice
  13. Step 13 1 tbsp lemon juice
  14. Step 14 50g mixed peel
  15. Step 15 50g currants
  16. Step 16 50g marzipan , coarsely grated, plus 50g/2oz extra for the 'Apostle' balls
  17. Step 17 85g apricot jam
  18. Step 18 85g icing sugar , sifted
  19. Step 19 2 tbsp toasted flaked almonds
Simnel share 'n' tear buns
Calories: 340 Carbohydrate: 62 g Protein: 7 g Fat: 7 g
Cook time: 120 minutes Prep time: 90 minutes Total time: 210 minutes Servings: 12

TAGS

Afternoon tea Breakfast Brunch Snack Treat British Bread Chelsea bun Currant bun Easter Easter baking Fruit bun Good Food Hot cross bun Marzipan Simnel cake Spring Sweet bread Teacake Tear and share

Directions

  1. Step 1 Mix the flours, sugar, yeast, zest and 1 tsp salt in a big bowl. In a separate bowl, whisk together the milk, almond extract and egg, then stir into the dry ingredients with a cutlery knife. Leave to rest for 10 mins.
  2. Step 2 Knead the dough for 10 mins on a lightly floured surface until smooth and no longer sticky, then put in an oiled bowl, cover with oiled cling film and leave to rise somewhere warm-ish for at least 1 hr until doubled in size.
  3. Step 3 Line the base of a 25 x 35cm tin, or 30cm square, with baking parchment. Mix the first 4 filling ingredients to a smooth paste, then stir in the dried fruit and 50g marzipan.
  4. Step 4 Roll out the dough to a rectangle about 35 x 25cm. Crumble over the filling and press into the dough. Roll up tightly from one long side and, using a floured knife, cut into 12 even pieces. Put these into the tin, spiral-side up, leaving 0.5cm space between them. Cover with oiled cling film and leave to rise for 30-45 mins until nearly doubled in size. Heat oven to 200C/180C fan/gas 6.
  5. Step 5 Bake the buns for 25-30 mins. If they are browning too quickly after 15 mins, cover loosely with baking parchment. Take the buns out of the oven and, while warm, melt the jam and brush all over the top. Leave to cool in the tin. Once cool, mix the icing sugar with a little water to a runny consistency and drizzle over. With the remaining marzipan, make 11 balls to represent the Apostles - without Judas - and scatter over with the almonds. Best eaten the day of baking. If making ahead or freezing, warm through in a low oven before serving to give that just-baked flavour.