For the buns
- 300ml full-fat milk, plus 2 tbsp more
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 500g strong bread flour
- 1 tsp salt
- 75g caster sugar
- 1 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 7g sachet fast-action or easy-blend yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 75g sultana
- 50g mixed peel
- zest 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 apple, peeled, cored and finely chopped
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 1 tsp ground cinnamon
For the cross
- 75g plain flour, plus extra for dusting
For the glaze
- 3 tbsp apricot jam
Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Put the flour, salt, sugar and yeast (see Tip, below) into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add the egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
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 some well-oiled cling film to stop the dough getting a crust.
Divide the dough into 15 even pieces (about 75g per piece – see Tip below). 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 (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
Heat oven to 220C/200C fan/gas 7. Mix the flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses (see Tip below). Bake for 20 mins on the middle shelf of the oven, until golden brown.
Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.
YeastI use fast-action or easy-blend yeast, which can be added straight to the dry ingredients. This is different from dried yeast which needs to be dissolved in liquid first.
Piping the crossPipe the crosses over the buns slowly so that the paste ‘hugs’ the curves on each bun.
FlourBrands of flour can differ, so you might need to vary the amount of liquid. If your mix is dry and crumbly, add a splash more milk to bring it together.
Equal sizeI always weigh each lump of dough before shaping to make sure they are all the same size and cook evenly.
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- Step 1Mix the dough
- Step 2Knead the dough
- Step 3Add the fruit
- Step 4Divide into buns
- Step 5Pipe and bake
- Step 6Brush with jam