Put the dry ingredients in a bowl including the fruit. Make a hole in the center and pour in the butter, milk and egg and mix to make a soft dough. If too dry add more warm milk.
Simmer for 10 minutes on a flour-lined table, then place in a clean coated bowl with oil and cover and leave in a warm place until the dough has doubled in size (about an hour to an hour and a half).
Turn the dough out and knead a couple of minutes then divide into 12 balanced pieces and shape into round balls. Place on a greased baking tray, cover with a clean towel and let rise in a warm place for about 30 minutes until doubled.
Preheat the oven to 200C / 180 Fan / Gas 6.
Mix 4 tablespoons of water with the flour To make a paste, place in a piping bag or plastic bag with a cut corner and cross each bun.
Bake the buns for about 15 minutes until golden and hollow at the bottom. Place on a cooling tray, heat the honey over a low heat and brush over each while still warm.
Recipe by Nerys Howell, originally featured on Prynhawn Da.
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