Ingredients
- 300ml milk
- 50g butter
- 30g yeast
- 500g strong flour
- 1 tsp salt
- 75g caster sugar
- 1 tsp vegetable oil
- 1 egg
- 75g sultanas
- 50g mixed peel
- 1 orange
- 1 apple
- 2 tsp ground cinnamon
- 2 tsp mixed spice
- 75g plain flour
- 75g apricot jam
Method
1. Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches a comfortable temperature to dip your finger into with out it hurting, for anyone with a temperature probe that is 37c. Stir in the yeast and leave to activate for 30 minutes.
2. Put the strong flour, salt and caster sugar into a bowl. Make a well in the centre. Pour in the yeast mixture, then whisk an egg and add that into the mix also. Bring everything together with your hands until you have a sticky dough.
3. Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with a damp piece of kitchen towel and leave to rise in a warm place until it’s doubled in size.
4. With the dough still in the bowl add the sultanas, mixed peel, zest of the orange, peeled and then finely chopped apple, ground cinnamon and the mixed spice. Knead into the dough, making sure everything is evenly dispersed. Leave to rise until doubled in size, again covered with a damp piece of kitchen towel
5. Knock back the dough then divide into 15 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on lined baking trays, leaving enough space for the dough to expand. Cover with a damp piece of kitchen towel and then set aside to prove until doubled in size once more.
6. Pre heat the oven to 200c. Mix 75g plain flour with cold water to make the paste for the cross, add the water a little at a time, so you add just enough for a thick paste. Put into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
7. Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
