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Ingredients
- 300 ml full-fat milk
- 50 g butter
- 500 g all-purpose flour
- 1 tsp salt
- 75 g caster sugar
- 1 tbsp oil
- 7 g fast-action yeast
- 1 egg, beaten
- 75 g sultana
- 50 g candied orange peel, chopped
- zest 1 orange
- 1 apple, peeled, cored and finely chopped
- 1 tsp ground cinnamon75 g of wheat flour for the preparation of the cross, plus a little for dusting
- 3 tablespoons apricot jam glaze
Preparation
Step 1
Heat the milk with butter in the microwave for 30 seconds and leave to cool until just warm.
In the mixing bowl place the flour, egg, salt, sugar and yeast and mix on low speed adding milk with butter until you have a smooth dough. Add more flour if needed.
Put the dough in a lightly oiled bowl. Cover with clean kitchen towel and leave to rise in a warm place for 1 hr or until doubled in size.
With the dough still in the bowl, tip in the sultanas, mixed peel, orange zest, apple and cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by clean kitchen towel.
Divide the dough into 15 even pieces. Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover with clean kitchen towel, then set aside to prove for 1 hr more.
Heat oven to 220 ° C. Mix the flour with about 5 tbsp water to make the paste for the cross, poon into a piping bag with a small nozzle and pipe a line to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
Gently heat the apricot jam to melt, brush over the top of the warm buns and leave to cool.