Easter Tear and Share Buns

This tear and share tray is perfect for Easter holidays!

Image credit: Easter Tear and Share Buns

This tear and share tray is perfect for Easter holidays! Marzipan is much easier to grate if you freeze it first. Makes 10–12.

Taken from Delicious Gifts, by Rob and Amber Kirby, RRP £18.99

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You will need:

For the dough:

For the filling:

  • 250g strong flour
  • 200g plain flour, plus extra for dusting
  • 50g ground almonds
  • 50g light soft brown sugar
  • 200ml milk
  • 7g active dried yeast
  • 1 large egg, beaten
  • vegetable oil, for greasing
  • 50g butter, melted
  • 100g light soft brown sugar
  • 2 tablespoons mixed spice
  • zest and juice of 1 lemon
  • 25g mixed peel, chopped
  • 75g currants
  • 50g dried cranberries
  • 75g marzipan, grated
  • 6 tablespoons apricot jam


Line two 35 x 12cm baking tins with silicone paper, making sure you line the sides of the tin. Preheat the oven to 170°C/150°C Fan/Gas Mark 3½.


Sieve both flours into a large mixing bowl, add the ground almonds and sugar. Pour the milk into a saucepan and heat to 37°C, then whisk the yeast into the milk and remove from the heat. Make a well in the middle of the flour, pour the beaten egg and yeast milk into the well and mix together to form a dough.


Knead the dough on a floured work surface for 10–15 minutes, then place in a floured bowl, cover with oiled clingfilm and leave in a warm place to rise for 45 minutes or until doubled in size.


To make the filling, place the melted butter, sugar, mixed spice, lemon zest and juice in a bowl and mix thoroughly into a smooth paste. Fold in the mixed peel, currants, cranberries and grated marzipan.


Roll out the dough on a floured surface to a rectangle 40 x 30cm, 5mm thick. Spoon the filling onto the dough and spread out evenly, pressing it into the dough.


Make two arms (Size 2 x F) formed into long cone shapes and stick with sugar glue.


Roll the dough up tightly from one long side of the rectangle to form a sausage, then cut into 12 even rounds using a floured sharp knife.


Place 6 swirls in each lined tray, swirl side up, and flatten slightly with the palm of your hand, making sure to leave a small gap between each bun. Cover with oiled clingfilm and allow to rise for a further 45 minutes.


Bake in the preheated oven for 30 minutes until golden brown,then allow to cool.


Melt the apricot jam with 2 tablespoons of water in a small pan over a gentle heat and brush evenly all over the buns for a glossy shine,then wrap to gift.


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