|Fresh yeast||1 Ounce (Compressed)|
|Castor sugar||5 Ounce (Superfine Sugar)|
|Warm milk||1⁄4 Pint|
|All purpose flour||1 Pound (Strong Plain Flour)|
|Eggs||2 , lightly beaten|
|Butter||4 Ounce, melted|
|Seedless raisins||2 Ounce (Seedless White)|
|Mixed candied peel||1 Ounce, chopped|
|Grated orange rind||1 Tablespoon|
|Mixed spice||1 Teaspoon|
Cream the yeast with 1 teaspoon of the sugar, the milk and 4 oz.(1 cup) of the flour.
Leave in a warm place for 15-20 minutes until frothy.
Sift the remaining flour and the salt into a warmed bowl and stir in 2 oz.(1/4 cup) of the sugar.
Make a well in the centre and pour in the yeast batter, beaten eggs and the melted butter.
With one hand or a spatula, draw the flour into the liquid and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 5 minutes.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in size.
Mix together 2 oz.(1/4 cup) sugar, the currants, sultanas, peel, orange rind and mixed spice.
Knead the dough again for 5 minutes.
Divide in half and roll each piece of dough to a rectangle.
Sprinkle with the fruit mixture.
Roll up as for a Swiss (jelly) roll.
With a sharp knife, cut into slices, about 1 1/2 inches thick.
Place the slices, cut side down, close together, but not quite touching, on a baking sheet.
Put into an oiled polythene (plastic) bag and leave in a warm place for 30 minutes until risen and touching.
Remove from the bag.
Dissolve the remaining 1 oz.(2T) of sugar in a little warm water to form a thin glaze.
Brush the buns with the glaze and bake in a moderately hot oven, 375°F, Gas Mark 5 for 30-35 minutes.
Turn onto a wire rack and allow to cool slightly before pulling apart.