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.