Ingredients
For the buns
- 15 g active dry yeast 1 tablespoon
- 260 g warm milk between 40°c and 45°c TM: Straight from the fridge is fine.
- 70 g melted butter but cooled to at least between 40°c and 45°c
- 45 g sugar
- 1 egg
- 2 tsp flaked salt We use Pink Murray Valley
- 500 g Plain flour
- 2 tsp cinnamon
- 2 tsp Mixed spice
- 1 tsp nutmeg
- 180 g fruit combination of sultanas currants, cranberries, whatever you like (Wash fruit and soak in boiling water to plump up first)
- For the Cross Mixture
- 30 g Cornflour
- 1 tsp Castor sugar
- 2 Tbsp Plain Flour
- 1 ½ Tbsp Water Add a tsp at a time to get the consistency right, as this is only an approximate measure
- For the Glaze Syrup
- ½ cup Castor Sugar
- 2 Tbsp Water
- 2 Tbsp sieved apricot jam
Instructions
By hand Method
- Melt butter and set aside to cool.
- Warm milk to between 40 and 45c add yeast and stir to dissolve
- Whisk in the melted (but cooled) butter and sugar, cover with cling film and let stand for 5 minutes. The mixture should be all foamy at the end of this stage.
- Add the remainder of the ingredients except for the fruit, combine until a soft dough is formed.
- Knead for around 8 minutes until the dough is smooth and elastic. Roll out the dough spread on the fruit, roll up and knead till combined.
- No need to prove here, go on to the next step while the mix is still warm.
- Divide the dough into 80 g balls, roll and shape as shown in bake club
- In the meantime, make your cross mixture. Mix all ingredients and pour into a piping bag with the appropriate piping tube.
- Place onto a lined baking sheet, so they are just touching. Cover with a clean tea-towel or Clingfilm, and leave to rest for 10 – 20 min. (if you have worked quickly the mix should still be warm leave them to double in size)
- Set the oven to 220° c (200°c Fan)
- Once the buns have doubled in size, draw the cross, then bake until golden brown. Depending on your oven you may want to rotate the tray ½ way through.
- Remove from the tray onto a wire rack to cool