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1
Make a pre-dough: measure the flour in a bowl.
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2
Make a well and put in the yeast and the sugar.
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3
Pour over the milk.
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4
Flick some flour over to close the well.
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5
Cover and leave for an hour.
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6
Make the dough: add the salt, eggs and butter to the flour and mix the ingredients together.
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7
Pull out on to the counter and knead well for 10 minutes.
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8
Pop the dough back in the bowl and let it rest for 15 minutes.
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9
Fold in the fruit and the peel and then cover the dough and let it rest for 2 hours, covered with a tea towel.
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10
Shaping the buns: line a deep roasting tin with parchment and, with a big spoon, simply blob about 12 blobs of dough on the parchment.
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11
Sprinkle them liberally with rock sugar if using and then cover them with a tea towel.
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12
The logic of using a roasting tin is that the deep sides hold the tea towel over the tops of the buns so it does not stick.
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13
If you dont have a baking tin with deep sides, lightly flour a tea towel before placing it over the buns.
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14
Let these rest for 1 hour or so until they have doubled in size.
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15
Preheat the oven to 220 and bake the buns for 15-20 minutes until they are golden and sound hollow when they are tapped.
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16
Cool completely before eating.
