EQUIPMENT
Stand Mixer
Oven
INGREDIENTS
1 tsp Yeast (Instant dry yeast)
55 g White Sugar Superfine
188 g Milk Warm
320 g All-purpose Flour
1 tsp Cinnamon powder
1 tsp Allspice
1/2 tsp Salt
100 g Sultana
25 g candied peel
25 g Unsalted Butter
1/2 Egg
Crosses
35 g Flour
4-5 tbsp Water
Glaze
1 tbsp Jam (Strawberry, Plum)
2 tsp Water
1 tbsp Glucose syrup (Optional)
INSTRUCTIONS
In a small bowl mix together Yeast, half of the sugar, and half of the warm milk. Leave it aside for 10 minutes until it is risen
Use a stand mixer with the hook attachment. In the mixing bowl of the stand mixer add the flour, the yeast mixture, the rest of the milk and sugar, Egg, cinnamon, allspice, salt, butter and mix well until it is well kneaded ( approx 5 min at speed 3 ).
Sometimes the dough will need more flour, just add a handful of flour if needed and too sticky, but try to keep flour to the minimum, more stickier it is softer the bun will be.
If you don't have a stand mixer you can also use your hand to knead the dough.
Once the dough is well kneaded and the dough is formed, finally add the sultanas and candied peel and mix further for 30 seconds until just incorporated.
Rise number 1
Brush a bowl with oil and place the kneaded dough inside, cover with a cling wrap or damp cloth and let it rest and double in size in a warm area.
( Note: it may take longer than a usual dough as it is very sticky and has a high moisture content. The resting time will depend on the humidity and temperature)
Once doubled in size knock the air out by punching the dough, shape it as a log and cut it into 6 equal pieces
Using your palm in a circular motion, make smooth balls by pressing it downwards and rotating it in one place
Rise number 2
Place them on a tray leaving small gaps in between and cover with an oiled cling wrap ( apply oil to the cling wrap to avoid it from sticking to the dough). Let it rise for the second time in a warm area until doubled in size ( you don't need to leave it for a long time, this will take half the amount of time it took for the first rise )
You want the dough to be touching each other, so don't leave too much of a gap
Crosses for the bun
Mix the flour and water in a bowl using a spoon, pour the mixture into a piping bag or a freezer bag. The consistency of the paste should be a thick runny paste. Not too runny.
Once the dough has doubled in size, pipe crosses across the buns just before baking in the oven. Pipe the crosses slowly across the buns
Preheat oven to 180 Degrees (conventional)
Bake for 20-22 minutes in the middle rack of the oven until the top has a beautiful golden brown color
Glaze
In a small bowl mix the jam, water, and glucose syrup ( optional) with a spoon and microwave for 20 seconds. Mix to combine.
Once it comes out of the oven, place the buns on a cooling rack. Brush with the glaze mixture on the top of the buns while it is hot. Let it cool down
It is important to cool the buns down, as the buns will be a bit hard when it comes out of the oven.
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