.Suitable for freezing
15minutes cooking time
.200 C°, 400 F°, Gas Mark 6
- 300g strong white Ã‚ bread flour
- ½ tsp sea salt
- 4g (1tsp) caster sugar
- 4g (1tsp) easy-blend/fast action yeast
- 100ml water, warmed
- 50ml full-fat milk warmed
- 10g unsalted butter, softened
- 20 currants
- 5 glace cherries, quartered
- 1 large egg, beaten
You will also need 2 baking trays
- Tip the flour, salt, sugar and yeast wither into the bowl of a free-standing mixer fitted with a bread hook or into a large bowl, and mix until combined.
- Make a well in the middle of the dry ingredients.
- Combine the warm water and milk in a jug, add the softened butter and stir so that the butter starts to melt.
- Slowly pour the warm liquid into the dry ingredients and mix until combined.
- Knead for about 7 minutes in the mixer or for 10-12 minutes by hand (little hands may need some help) until smooth and soft.
- Put the dough into a lightly greased mixing bowl, cover with clingfilm and leave to prove until doubled in size. This will take about 1-1 ½ hours.
- Turn out onto the work surface and knead for about 1 minute to knock back the dough. Divide evenly into 10 balls and form pinecone-shaped rolls.
- Place 5 rolls on each baking tray, then cover with greased clingfilm and leave to prove for 1 hour.
- Preheat the oven to 200C/400F/Gas Mark 6.
- Push currant eyes into each roll abd a cherry quarter for his nose. Brush each roll with beaten egg.
- Use scissors to snip little spikes onto each roll.
- Bake in the middle of the oven for 12-15 minutes until they sound hollow when tapped underneath.
- Cool on wire racks before serving.