• Preparation Time 30 minutes
  • Baking Time 20 minutes
  • Makes 16 buns
  • Freezing Excellent

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Ingredients

  • Buns
  • 1 tsp granulated sugar
  • 1/2 cup water, warm
  • 1 envelope active dry yeast (2 1/4 tsp/11 mL)
  • 2/3 cup milk, warm
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1/4 cup butter
  • 1 egg, beaten
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 4 cups Robin Hood® Best For Bread Homestyle White Flour
  • 1 cup raisins
  • 1/3 cup mixed candied fruit or chopped cherries
  • Glaze (optional)
  • 1 egg yolk
  • 1 tbsp water
  • Icing (optional)
  • 1/4 cup icing sugar
  • 1 tsp milk

Serving Size: 16 buns

Directions

Serving Size: 16 buns

  • Dissolve 1 teaspoon (5 mL) sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  • Combine warm milk, 1/4 cup (50 mL) sugar and salt.
  • Add lukewarm milk mixture, butter, egg, spices and 1 cup (250 mL) flour to dissolved yeast mixture. Beat for 3 minutes.
  • Add raisins and candied fruit.
  • Stir in about 2 3/4 cups (675 mL) remaining flour gradually. If necessary, add more to make a soft dough which leaves sides of bowl. Turn out onto lightly floured board.
  • Knead dough, adding more flour as necessary, until dough is no longer sticky (about 5 minutes).
  • Place in lightly greased bowl. Turn dough to grease top. Cover with parchment paper and tea towel.
  • Let Rise in warm place (75°-85°F/24°-29°C) until doubled (60 to 90 minutes).
  • Punch Down. Turn out onto floured board. Divide into 16 equal pieces. Shape each piece into a smooth ball. Place 2" (5 cm) apart on parchment paper lined baking sheets. Flatten balls slightly; cover with tea towel.
  • Let Rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
  • Brush buns with mixture of egg yolk and water, if desired.
  • Cut a cross in top of each bun with a sharp knife. Let stand 10 minutes.
  • Bake in preheated oven at 375°F (190°C) for 15 to 20 minutes, or until golden brown.
  • Mix together ingredients for the icing and spread over cooled buns.

Finished!

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