Servings: 12
Ingredients
- 11/2 tsp yeast
- 450 g strong white flour
- 50 g sugar
- ½ tsp salt
- 2 tsp mixed spice
- 50 g butter
- 1 medium egg
- 210 ml milk
- 150 g mixed dried fruit
- For the crosses
- 50 g plain flour
- 25 g butter
- For the glaze
- 2 tbsp milk
- 2 tbsp caster sugar
Instructions
- Place the ingredients in the pan in the order listed above, set the machine to BASIC RAISIN DOUGH, reserving the fruit for when the machine beeps.
- When the cycle is complete remove dough from the pan and shape into 12 equal size balls. Cover with greased Clingfilm and leave to prove until doubled in size.
- Preheat the oven on CONVECTION 200°C
- Meanwhile to make the crosses rub the butter into the flour until it resembles breadcrumbs, add enough water to make a paste thick enough to be piped. Pipe crosses onto the buns.
- Bake for 10-15 mins until brown and hollow sounding when tapped.
- Make the glaze by dissolving the sugar in the milk and brushing over top of the hot buns.
