Try your hand at this scrumptious classic Easter recipe is by Leanne Beck of Short Sweet.
Preheat oven to 200 degrees Celsius.
Place flour, ginger, cinnamon, mixed spice, currents, salt, yeast in a mixing bowl with a paddle attachment.
Add melted butter to bowl. Turn the machine on to mix on the lowest speed.
Slowly add water whilst the machine is still mixing.
Remove mixture from bowl and place in a large bowl and cover with a damp tea towel.
Once covered place bowl in a warm dry place till mixture has doubled in size.
After mixture has doubled in size, cut off pieces and weigh out to 120 grams.
Once mixture is all weighed out, roll each piece into balls and place onto a lined baking tray leaving only approximately 1.5cm space between each ball.
Lay a damp towel on top of the balls and place in a warm dry place till once again doubled in size.
To make topping place all of the flour, milk, oil and salt in a mixing bowl with a paddle attachment and mix till combined.
Place topping mixture into a piping bag with a round nozzle of your desired size.
Once buns have doubled in size pipe the topping onto the buns, pipe
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