Bellyful

In a small bowl, dissolve the yeast and a pinch of granulated sugar in warm water and let it sit for 5–10 minutes until foamy and activated.

In a large mixing bowl, combine the flour, granulated sugar, baking powder, and mixed spice, then rub in the softened butter until the mixture resembles coarse breadcrumbs.

Beat the eggs together with the vanilla extract, then pour them along with the activated yeast mixture into the dry ingredients, mixing until a soft, slightly sticky dough forms.

Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with a clean cloth or plastic wrap, and allow it to rise in a warm place until doubled in size.

Punch down the risen dough, divide it into equal portions, and shape each piece into small rounds or rolls, placing them on a greased baking tray with a little space between each.

Cover the shaped dough and allow it to proof a second time until puffed and risen, then brush lightly with a sugar syrup made by dissolving sugar in a small amount of water.

Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the bellyful are golden brown and cooked through, then transfer to a wire rack to cool before serving.