Ingredients
Buns
- 1/3 cup white sugar
- 3 1/4 teaspoons dry yeast
- 1/2 cup water
- 3 1/4 cups all-purpose white flour
- 1 3/4 teaspoons salt
- 1/2 cup unsalted butter, softened
- 2 eggs, beaten
- 1/2 cup warm milk
- 1 cup sultanas
- 1/2 cup chopped mixed peel
- finely grated zest of two oranges
- 1 sweet apple, cored and diced
- 2 teaspoons ground cinnamon
Crosses
- 1/2 cup all-purpose white flour
- 1/3 cup water
Glaze
Method
- Mix together yeast, water, and sugar in a bowl, allow yeast to activate.
- Add the flour to the bowl of a stand mixer fitted with a paddle attachment.
- On low speed, mix in the yeast mixture, butter, and eggs.
- Add the milk a little at the time.
- Increase speed to medium-low and knead the dough for 5-10 minutes.
- Cover the bowl and let rise until doubled (about 1-2 hours).
- Knead in sultanas, peel, zest, apple, and cinnamon.
- Cover the bowl and let rise 1 hour.
- Turn the dough out on to the counter and fold to knock out the air.
- Divide dough into 12 pieces and roll into balls.
- Place balls onto a baking tray lined with parchment paper.
- Cover with plastic wrap and let rise for 1 hour.
- Preheat oven to 425°F.
- Mix a paste for the crosses.
- Pipe crosses onto buns using a piping bag fitted with a fine nozzle.
- Put buns in oven and bake until golden brown (about 20 minutes).
- Heat up apricot jam until runny.
- Remove buns from oven.
- Brush hot buns with hot jam.
- Allow to cool before serving.
Source
