Ingredients
- 200 ml milk
- 100 ml boiling water
- 15 g (1 tblsp) butter, softened
- 1 tblsp surebake yeast
- 450 g High grade flour
- 2 tblsp brown sugar
- 1 tsp salt
- 1 tblsp mixed spice
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- 2/3 cup currants
- ½ cup sultanas
- ¼ cup mixed peel, chopped
For crosses
- 25 g butter
- ¼ cup water
- 4 tblsp flour
- 1 egg
Glaze
- 2 tblsp sugar
- 1 tblsp milk
Method
- Pour milk into a measuring jug, add boiling water and butter.
- Sprinkle with yeast. Stir and set aside for 10 minutes.
- In a large bowl sift the flour, brown sugar, salt and spices.
- Once the yeast mixture is ready add to the dry ingredients with the dried fruit.
- Mix until it forms a soft dough.
- Knead on a lightly floured surface for 10 minutes or until it’s no longer sticky, it is smooth and bounces back when lightly touch. You may need to sprinkle with a little flour occasionally until this happens.
- Place kneaded dough into a greased bowl. Cover with a damp tea towel and set aside in a warm place until it doubles in size.
- After the dough has risen punch down lightly, roll into a sausage shape and cut into 16 pieces.
- Roll each into a ball and place on a greased tray with a 2 cm gap between each one.
- Cover with a tea towel and set aside to rise until double the size.
- Pipe crosses onto each bun before baking.
- Method for crosses:
- Put butter and water into a small pan and gently heat until the butter is melted.
- Mix in the flour. Quickly add in the egg and whisk until smooth. Place into a piping bag and pipe onto buns.
- Bake buns at 220°C for 5 minutes. Reduce heat to 180°C and cook for a further 10 minutes.
- Remove from oven and while hot brush with glaze made by bringing to boil 2 tblsp sugar and 1 tblsp milk.