Booths Yorkshire Buns
- 2 Booths Earl Grey Tea Bags
- 300g mixed dried fruit
- 300g plain flour
- 300g self raising flour
- 2tsp baking powder
- 250g butter, chilled and grated
- 200g caster sugar
- 1 orange, zest only
- 1 lemon, zest only
- 1tsp cinnamon
- 1tsp ground nutmeg
- 1tsp mixed spiced
- 75ml milk
- 1 egg
- To decorate
- 1 egg, beaten
- 10 glace cherries, halved
- 30 blanched almonds
Halfway between a rock bun and a tea loaf, our Yorkshire buns are a delicious bake to celebrate Yorkshire Day with! We like them warm with butter – why not try substituting the Earl Grey for Yorkshire Tea?
- Place the tea bags into a mixing bowl, add 200ml of boiling water and allow to brew for 5 minutes.
- Discard the tea bags and add the mixed dried fruit.
- Pre-heat the oven to 200°C (fan)/425°F/gas mark 7.
- Line 2 baking trays with baking paper.
- Place the flours, baking powder and grated butter into a large mixing bowl and stir to combine. Rub the butter into the flour until the mix resembles breadcrumbs.
- Add the sugar, orange and lemon zest and spices. Mix well.
- Whisk the milk and egg in a measuring jug. Make a well in the centre of the dry mix, add the milk mix and tea soaked fruit. Using a knife slowly combine the wet and dry mixture to from a soft dough.
- Tip the dough onto a lightly floured work surface and divide into 10 evenly sized pieces.
- Shape each piece of dough into a round and place on the lined baking tray. Flatten each bun slightly using the palm of your hand.
- To decorate, brush each bun with a little beaten egg. Top with 2 cherry eyes and 3 blanched almonds to make a mouth.
- Bake in a pre-heated oven for 25 minutes or until golden brown.
- Remove and allow to cool slightly before transferring to a wire rack to cool completely.
Why not swap the Earl Grey tea for Chai tea to make a Booths Spiced Winter Bun? Freeze for up to 3 months.