You may remember James from the BBC BakeOff - he was the one with the Fair Isle jumpers. I'm not usually drawn to TV book tie-ins, but borrowed this one from the library, and had to have a copy.
This recipe uses sourdough starter, and dried yeast, with an overnight prove. Sounds like a lot of faff, but they were straightforward; they took a long time to make, but almost all of that was the yeasts doing their work.
First off, I mixed the flour, eggs, salt, butter and yeasts, with some milk and honey. Using the doughhook on my Kenwood, I kneaded for 5 minutes. I covered with a shower cap, and left the dough in the fridge overnight to prove.
Next morning, I added the spices and dried fruit, and shaped into 12 buns.
They were then covered with a tea towel, and left to rise for a couple of hours.
They were then baked at the top of a moderate Aga for about 25 minutes.
While they were still warm, I brushed them with a glaze, and piped on a cross, in lemon icing.
Delicious served warm, with butter and a mug of tea.
While I was searching for James Morton's book, I discovered that he has another - I appear to have just bought that, too. Happy Easter!