Ingredients

320ml local semi-skimmed milk
500g pack Coop white bread mix
2 tsp ground cinnamon
1 tsp mixed spice
Zest of 1 orange
100g raisins
1 Coop local free range egg, beaten
3 tbsp Fairtrade icing sugar
8 glacé cherries

Method

1. Gently heat the milk in a small saucepan until lukewarm.

2. Put the bread mix, cinnamon, mixed spice, orange zest and raisins into a large bowl, and mix together.

3. Make a well in the middle, then pour in the milk and stir with a wooden spoon, until you have a tacky dough.

4. Turn out onto a clean work surface and knead for 5 mins, until smooth and elastic.

5. Leave to rest for 10 mins.

6. Divide the dough into 16 even pieces and roll into balls.

7. Arrange the balls in a Christmas tree shape on a lined baking tray, leaving a bit of space between them to allow the dough to expand.

8. Cover with a clean tea towel and leave to rise for 30-40 mins, until almost doubled in size.

9. Preheat the oven to 220°C/fan 200°C/gas 7.

10. Brush the buns with the beaten egg, then bake for 15-20 mins, until golden and the base of the buns sounds hollow when tapped.

11. Leave to cool fully.

12. To serve, mix the icing sugar with 1 tbsp water, until smooth.

13. Drizzle over the buns, then decorate with the glacé cherries.