Freshly baked, these spiced fruity buns will fill your home with delicious aromas to rival any bakery! You can prove them overnight and then bake them first thing for a weekend breakfast. We’ve glazed ours with marmalade and served them with lashings of plant butter. Yummy! Makes 12.

Ingredients: 500g strong bread flour (half white, half wholemeal); 2 tsp dried yeast; 1 tsp salt; 2 tsp crushed flax seed; 300ml freshly brewed black tea; 50g coconut oil; 100g chunky orange marmalade (plus extra for glazing); 100g dried fruit; 1 tsp cinnamon.

Brew yourself a nice pot of tea and enjoy a cuppa while saving 300ml for the buns. Melt the marmalade and the coconut oil into the hot tea (the oil won’t mix, don’t worry). Measure the flax seed into a small cup and add just enough water to cover, then set aside to thicken for 5 mins. Weigh the flour into a large bowl and add the salt to one side, and the yeast to the other, taking care to keep them separate. Add the warm zesty tea mixture to the side with the yeast and mix together with your hands, gradually incorporating everything together. Add the flax mixture and knead into a sticky dough. Knead for 5-10 mins until smooth and elastic, then put the dough back into the bowl, cover with a damp cloth and leave to rise in a warm place until doubled in size (about an hour).

Press your fingers into the dough to deflate, and add the dried fruit and cinnamon. Knead to distribute evenly, then leave to rise again as before, until doubled in size.

Divide the dough into 12 equal pieces, again pressing the air out. Roll each into a small ball and arrange on a baking sheet, lined with baking paper, leaving room for them to expand. Again, cover with a damp cloth and leave to rise in a warm place until they have each doubled in size. Alternatively you could leave them in the fridge overnight for this final rising stage.

Lightly sprinkle your buns with water and bake at 200°C for about 20 mins, until golden brown. While they’re still warm, brush the tops with marmalade and serve straight away! Once cooled, you can store these in an air-tight bag and keep for later. They’re delicious toasted too.