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What you’ll need

dry yeast

2 teaspoon dry yeast

caster sugar

½ cup caster sugar


250ml warm milk


3 cups Healthy Baker Plain Flour

mixed spice

½ teaspoon mixed spice

ground cinnamon

½ teaspoon ground cinnamon


75g unsalted butter, cold, cut into cubes

eggs beaten

1 egg, lightly beaten


75g currants

vanilla extract

1 teaspoon vanilla extract

For the topping

icing sugar

160g icing sugar

red food colouring

drop or two pink food colouring

desiccated coconut

to sprinkle cocout flakes


Grease and line two large baking trays.


Combine yeast, sugar and milk in the bowl of an electric mixer and whisk for a few seconds. Leave to bubble up for five minuets then add the flour, spices, butter, egg, currants and vanilla. Knead using the dough hook (or by hand) for about five minutes or until the dough is shiny and elastic in texture.


Turn out to a work surface and knead for a further minute or two by hand then return to the bowl (lightly oil it first) and cover with a clean, dry tea towel. Leave somewhere warm for an hour or until dough doubles in size.


Turn out onto a lightly floured surface and divide dough into 12 portions. Roll each one into a sausage shape and place on the baking trays, leaving a few centimetres between each so they don’t stick together on rising.


Cover again with the tea towel and leave for a further 20 minutes.


Turn oven to 200C.


Brush each bun with the beaten egg and place in the oven for 20 minutes or until golden brown and risen nicely.


Let cool on a wire rack. Meanwhile combine the icing sugar, a teaspoon or two of boiling water and the food colouring - you want a nice thick icing consistency.


Spoon a little icing across the top of each bun then sprinkle with the coconut.