200g strong white bread flour
300g plain white flour
125ml warm water
125ml warm milk
5g dried powdered yeast
10g fine sea salt
50g caster sugar
1 medium free range egg
1 teaspoon of mixed spice
1 teaspoon of nutmeg (I used freshly grated)
50g butter, melted
1/2 orange zest
1/2 lemon zest
125g sultanas ( and 25g mixed peel – optional)
Combine the flours, spices, water, milk, yeast, salt and sugar in the mixer bowl and fit the dough hook
Add the beaten egg and butter and mix to a sticky dough – it will seem very sticky but don’t be tempted to add more flour.
Knead on a low speed, with the dough hook attachment on your mixer, until silky and smooth (approx 8 mins). Or, about 10 minutes kneading by hand.
Put in a buttered bowl and cover with clingfilm – leave to rise for 1 hour or overnight.
Knock back the dough and gently knead in the zest & dried fruit.
Butter and flour a baking tray.
Shape into rounds and dust with flour – I made 18 smallish buns from this recipe.
Place on a floured board, cover with a tea towel and leave to prove for about an hour or until roughly double in size.
Preheat the oven to 200 degrees.
Mix 110g plain flour with approx 3 tablespoons of cold water to make a dough, roll out thinly and cut into thin strips. Lay two strips across each bun to make a cross.
Put the buns in the oven and bake for about 15 mins ( they may need about 5 mins longer if they are a bit larger).
Whilst the buns are in the oven, put 1 tablespoon of syrup in a cup with 1 tablespoon of water. Heat in the microwave for about 20 seconds and stir to combine. As soon as the buns come out of the oven, brush their tops with the golden syrup glaze. Leave to cool on their trays for about 5 mins before transferring to a cooling rack.
These are really simple to make and surprisingly quick. Thomas and Eleanor loved making the dough and kneading in the sultanas. They thought it was great fun putting the crosses onto the buns before we put them in the oven!