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

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
- 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.
- 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.
- 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.
- 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.
- 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.