Ingredients:
450g plain flour
2 eggs, beaten
180g butter
2 packets active, dried, yeast
150g caster sugar
90g sultanas
90g mixed peel, chopped
60g cane sugar cubes
115ml milk, lukewarm
pinch of salt
Method:
Cream the yeast to a paste with a little of the milk and a pinch of sugar. Set aside for 10 minutes to activate.
Sift together the four and a pinch of salt into a bowl. Dice the butter and rub into the flour mix with your fingertips until the mixture resembles coarse crumbs. Form a well in the centre and pour in the yeast mix followed by the lukewarm water. Add most of the beaten eggs (reserve a little as a glaze) then lightly beat the ingredients together to combine. Cover the bowl with a cloth and set aside in a warm place for about 90 minutes, or until doubled in volume.
Knock the dough back then turn out onto a lightly-floured work surface and knead in the caster sugar, sultanas and mixed peel. Continue kneading thoroughly until the ingredients are well mixed into a dough. Divide the resultant dough into even-sized balls about 4cm in diameter and place in a greased and floured tin, setting them some 7cm apart. Cover with a cloth and set aside until almost doubled in volume (about 60 minutes) — the buns should just be touching by this point.
Brush with the reserved beaten egg then coarsely crush the cane sugar before sprinkling over the top of the buns. Transfer to an oven pre-heated to 200°C and bake for about 20 to 25 minutes, or until golden brown and cooked through. Serve warm.
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