Ingredients Jump to Instructions ↓

  1. 1 pinches strands saffron

  2. 200 ml warm milk

  3. 500 g strong bread flour

  4. 7 g fast action dried yeast

  5. 1 tsp table salt

  6. 1 tsp mixed spice

  7. 1 eggs , beaten

  8. 50 g dried cranberries , and/or blueberries

  9. 50 g sultanas

  10. 1 lemons , grated rind

  11. 50 g golden caster sugar , plus

  12. 2 tsp for the glaze

Instructions Jump to Ingredients ↑

  1. Stir the saffron into the milk and set aside for a few minutes.

  2. In a large bowl, mix together the flour, yeast, salt and spice. Make a well in the centre and pour in the warm saffron milk and beaten egg then stir together to make a soft dough. If the dough feels hard or dry, you will need to add a little more milk. Knead on a floured surface for 5 minutes or so until smooth, then return to the bowl, cover and leave in a warm place for one hour until well risen. Alternatively, cover the bowl and chill overnight.

  3. Briefly knead the dough then roll it out to a rectangle 40 x 20 cm. Leaving a border of 0.5 cm round the edges, sprinkle over the fruit, lemon rind and sugar. Roll up from the short side, like a Swiss roll. Slice the roll into nine even pieces then arrange them together in a 20-cm square cake tin (or a rectangular tin of 20 x 30 cm), allowing the edges of the buns to touch. Cover again and leave to rise for 30 minutes until well risen. This may take a little longer if the dough was chilled overnight.

  4. Preheat the oven to 200/gas 6. Mix together the remaining sugar with two tablespoons of water. Bake the buns for 20-25 minutes until golden and cooked through. Brush them with the sugar water as soon as they come out of the oven. Serve warm or leave to cool before serving.

  5. The Hi Lo Cookbook contains all recipes from this series, buy it now at


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