Good Friday Gobble


  • 300ml whole milk
  • 500g strong white bread flour
  • 75g caster sugar
  • 1 tsp salt
  • 7g sachet fast-action yeast
  • 50g butter
  • 1 free-range egg
  • 75g sultanas
  • 50g mixed peel
  • 1 apple, cored and chopped
  • zest of 1 orange
  • 1 tsp ground cinnamon
  • sunflower oil, for greasing the bowl
  • 75g plain flour
  • 3 tbsp apricot jam





  1. Bring the milk to the boil then remove from the heat to cool
  2. Mix the flour, sugar, salt, yeast, butter and egg together. Slowly add the warm milk and mix until it forms a soft, sticky dough
  3. Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon. Tip out onto a floured surface and knead the dough well for about 5 minutes, or until the dough becomes smooth and elastic
  4. Put the dough into a lightly oiled bowl and cover with cling film. Leave to rise for approximately, or until doubled in size
  5. Divide the dough into 12 equal pieces, and roll each into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space that the buns just touch when they rise and expand. Set aside to prove for another hour
  6. Heat the oven to 220 degrees C
  7. For the cross, mix the flour with about 5 tablespoons of water in a small bowl, adding the water one tablespoon at a time, adding just enough to thicken the paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses
  8. Bake for 20-25 minutes on the middle shelf of the oven, or until golden brown
  9. Gently heat the apricot jam to melt, the sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool





Love J

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