Lemony variation of the traditional Easter bun with a tangy marmalade glaze.

Ingredients

12 oz. (350g) strong plain flour
3 oz. (75g) caster sugar
3 oz. (75g) butter
1 teaspoon salt
½ teaspoon of cinnamon
2 eggs, beaten
1 tbsp. lemon marmalade
½ teaspoon ground cardamom
¼ pint (150 ml.) milk, warmed
2 teaspoons dried yeast
Grated rind of 1 lemon

 

Method

Pre-heat oven to 400ºF, Gas Mark 6, 204ºC

 

Sieve the flour, spices, sugar and salt into a mixing bowl. Rub in the butter and stir in the yeast and lemon rind. Beat in the eggs and milk until and knead to form a soft dough. Place in a greased bowl, cover and leave in a warm place until it has doubled in size.

 

Knead again until smooth then divide into eight pieces. Shape into rolls, cut a cross on the tops and place on a baking sheet. Cover and leave until the rolls have doubled in size.

 

Brush with egg wash then place in the oven for 15-20 minutes by when they should be a golden brown in colour.

 

Warm the marmalade and brush over the tops of the rolls. Serve while still warm.