Don’t forget to follow the links to buy the equipment!

Ingredients

For the buns

625g/1.3lb strong white flour, plus extra for dusting

1 tsp salt

2 tsp ground mixed spice

45g/ 1.5 oz unsalted butter, cut into cubes, plus extra for greasing

85g/3oz sugar

1 lemon, zest only

1½ tsp fast-action yeast

1 free-range egg

275ml/10fl oz tepid milk

125g/4oz mixed dried fruit

For the topping

2 tbsp plain flour

vegetable oil, for greasing

1 tbsp golden syrup, gently heated, for glazing

How to…

1. For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast.

2. Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.

3. Turn out the dough onto a lightly floured work surface (Amaroni Tip! Use this Worktop Saver to protect your surfaces!) Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.

4. Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.

5. Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.

6. Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Using a rolling pin, roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.

7. Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.

8. Preheat the oven to 240C/475F/Gas 8.

9. Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.

10. When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun.

11. Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack.

 Enjoy!

We’re so excited about Easter so we’re sharing our favourite Easter recipes with you! Plus follow the links to find all the equipment used at Amaroni!

Ingredients 

For the Cake 

250g of Butter

250g of Caster Sugar

250g of Self Raising Flour

4 Eggs

For the Icing

140g Butter

280g Icing Sugar

2 tbsp Milk

Step by Step

1. Preheat the oven to 180°C or Gas 4. Line a 12 Cup Muffin Pan with ‘Sweetly Does it’ Paper Cake Cases.
2. Add the button and sugar into a Mixing Bowl and beat until pale and creamy with a Hand Mixer. Add the eggs, one at a time, and beat until well combined.
3. Using a Spatula fold the flour into the mixture. 
4. Divide the mixture between the 12 cases and bake for 20-25 minutes. 
5. Remove from the oven and cool on a Wire Rack.
6. Beat the butter in a bowl until soft using a Spoon and beat in half the Icing Sugar in until smooth. 
7. Add the remaining icing sugar and one tablespoon of milk and beat until creamy.
8. Using a small pointed Knife cut a circle about 2.5cm width out of the cake leaving a hole in the centre. Cut the round in half and set aside. 
9. Fill the hole with buttercream and return the two pieces of cake to sit on the top light butterfly wings. 
10. Dust with icing sugar to serve and repeat for all other cake. 

Display on a lovely cake stand such as this one and enjoy!

Recipes coming soon!

Source: Uploaded by user via Amaroni Homeware on Pinterest

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Who’s excited for Christmas?!

Check out our product of the day here: http://www.amaroni.com/product-details.aspx?ID=2229

1. Crumbled Espresso Cup in Black by Revol

2. Simplicity Square Plate by Derma

3. Trio Herb Pot by Sagaform

4.  Burr Mill by Cuisinart

5.  Complements Yannis Stool in Black/Chrome by Gedy

6.  Joy Porcelain Soap Dispenser in White by Gedy

7. Black Single Frame by Solo

8. Metallic White Bin by Umbra

9. Rectangular Framed Mirror by  Bathroom Origins

10. Nigella Lawson’s Flameware, Small Casserole in Black by Bliss

Dimensions : 9.5 X 9.5 X 25 Cms

http://www.amaroni.com/product-details.aspx?ID=2556