This is a traditional, slightly sweet, spiced treat eaten during Lent and on Good Friday. Serve at room temperature or warm.
Stir 1/4 cup milk, yeast, and 1 teaspoon sugar together in a small bowl; let stand until foamy, about 5 minutes.
Whisk 3 cups flour, 1/4 cup white sugar, salt, cinnamon, allspice, cloves, and nutmeg together in a large bowl. Stir yeast mixture, 1/2 cup milk, softened butter, and eggs into flour mixture with a wooden spoon until well incorporated; stir in raisins and marmalade. Dough will be sticky.
Sprinkle remaining 1/4 cup flour onto work surface; turn dough onto surface and knead, incorporating additional flour as needed, until tacky but not sticking to fingers, about 10 minutes. Form dough into a ball.
Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a clean towel and let dough rise in a warm place until doubled in volume, about 2 hours.
Deflate dough; divide into 16 equal pieces and form into round buns. Place buns 1 1/2 inches apart on a lightly greased baking sheets; cover with a light cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Whisk egg white and 1 tablespoon milk together in a small bowl. Use a sharp knife to score a deep cross on top of each bun; brush buns with egg wash.
Bake in the preheated oven until lightly browned, about 12 minutes. Remove to cool completely on a wire rack, about 15 minutes.
Place confectioners' sugar and 1 1/2 teaspoons milk in a plastic sandwich bag; knead the bag until combined. Snip off one corner of the bag; pipe a cross into the scored lines on each bun.
Per Serving: 186 calories; protein 4.5g; carbohydrates 33.4g; fat 4.1g; cholesterol 31.9mg; sodium 186.2mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.