Time: 4-5 hours Including proving
500g Strong white bread flour
15g Instant yeast
1 ½ tsp Salt
85g Caster Sugar
3 tsp Ground mixed spice
50g Melted butter (salted or unsalted)
1 large Egg Beaten
300ml Whole milk – warmed slightly
Zest of one large orange (optional)
100g Dried cranberries
100g Walnut pieces
For the Cross
80g Plain white flour
For the glaze
3 tbs Apricot jam
Baking tray lined with baking parchment, piping bag and small plain piping tube
NOTE You can replace cranberries with whatever fruit you have. If prefer not to use nuts just add another 100g of fruit.
Place flour, sugar, spice in the bowl of a stand mixer fitted with a dough hook, add yeast to one side of the bowl and the salt to the other side, mix well to combine dry ingredients.
Add beaten egg, butter and warm milk to the flour and mix on medium for approx. 8 minutes, add the cranberries, orange zest and walnuts and continue to mix for another 5 minutes, the nuts and fruit should be fully incorporated .
Leave in the bowl and cover with a tea towel, put in a warm place for the dough to double in size approx. 2 – 3 hours.
When risen, remove the dough from the bowl and divide into 12 equal pieces approx. 95g each. Roll into balls and place on the prepared baking tray. Allow enough room for the dough to spread. Place tray in a large plastic bag and leave for approx. 1 ½ hours until buns are well risen.
Preheat oven to 200C (fan) 220C (conventional)
To make the crosses mix the 80g plain flour with water until a good piping consistency, not too stiff. Place in the piping bag fitted with the tube and pipe a cross on the top of each bun.
Place in preheated oven and bake for 20 – 25 minutes. You may need to turn the tray round half way through cooking time to ensure an even bake.
While buns are cooking place the apricot jam in a small sauce pan, add a splash of water and heat gently until bubbling. Sieve.
When the buns are ready remove from the oven and brush with the prepared apricot glaze and leave to cool. Delicious!