These are delicious at any time of year, they smell yummy and taste even better. Recipe makes 15 large buns, but you could make them smaller and they will go even further.
What you need:
For the Buns:
300ml full fat milk
500g strong bread flour (can use all white or a mixture of white and wholemeal)
75g caster sugar
7g sachet fast acting yeast
125g mixed dried fruit (use whatever fruit you like)
Zest 1 orange
1 apple, peeled, cored and finely chopped
1tsp ground cinnamon
1tsp mixed spice
A little oil to grease the bowl and cling film
For the Cross:
75g plain flour
For the Glaze:
2tbsp granulated sugar
1. Heat the milk until it begins to boil then add the butter and remove from the heat. Allow to cool until hand temperature. Put the flour, sugar, salt, yeast, cinnamon and mixed spice into a bowl. Add the milk and butter mixture to the bowl, then add the egg. Mix together with a wooden spoon, the use your hands to mix everything together and forms a sticky dough.
2. Knead the dough on a lightly floured surface for 5 minutes until the dough becomes smooth and elastic. Place the dough in a large lightly oiled bowl and cover with oiled cling film. Leave the dough in a warm place to double in size for approx 1 hour.
3. Add the mixed fruit, apple and orange zest to the dough and knead until everything is well mixed. Cover and leave for another 1 hour to prove.
4. Divide the dough into 15 equal sized buns (approx 70g). Tip – weigh the buns so they are all the same size, this makes sure they will all bake evenly. Arrange the buns on a lined baking tray, cover with a clean tea towel and leave for a further 1 hour to prove.
5. Heat the oven to 220C. Mix the plain flour with 5 tbsp of water to make a thick paste, then slowly pipe crosses onto the buns. Bake for around 15 minutes, or until golden brown.
6. Heat the water and sugar in a pan until the sugar dissolves. Brush the mixture over the buns while they are still hot. Allow to cool to eating temperature and enjoy!