These are mini buns, ideal for those who are watching their weight or who just like smaller servings.


  • 4 cups bread flour

  • 3 tabs milk powder

  • 3 tabs brown sugar

  • 1 tabs ground mixed spice

  • 1 tabs ground cinnamon

  • 340 mls water

  • 2 tabs oil

  • 2 teas salt

  • 2.5 teas dried yeast

  • 1.5 cups mixed dried fruit

  • For the crosses

  • 2 tabs water

  • 40 g plain flour


  • 1.

    Preheat the oven to 200 C.

  • 2.

    Mix the dough on your bread maker “dough” setting. Add the dried fruit at the start of the ‘knock down’ stage of the dough mixing.

  • 3.

    Using a sharp knife cut the dough into 18 pieces and shape into rounds. Do this by pressing the dough ball under the palm of your hand and rotating it in a circle motion. Once shaped, place each bun next to the last on a baking tray covered with some baking paper.

  • 4.

    Cover with plastic wrap sprayed on the underside with an oil spray. Leave in a warm place for 20 mins or until doubled in size.

  • 5.

    Blend the flour and water for the crosses into a smooth batter. Put into a piping bag with a no1 nozzle.

  • 6.

    Remove plastice wrap. Pipe crosses on the buns and bake in the preheated oven for 20 mins or until golden brown.

  • 7.

    While still hot, place the buns on a wire rack and brush over with a glaze made from half a cup of icing sugar mixed with 2 tabs water.

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