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View recipeThis recipe is based on one from Tudor times and the buns are not as airy and fluffy as most commercially available buns. If you don’t like crystallised peel use diced dried apricot or sultanas. It is a mildly spiced mixture and if you like your buns spicy you could add an extra half teaspoon each of mixed spice and cinnamon.
This mixture makes 12. I usually double it, as the buns are delicious toasted if they become a little stale.
British, UK Recipes
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