Dough Ingredients
Mixing bowl with dough hook
Paste Ingredients
Piping bag
Glaze Ingredients
Method
Mixing bowl with dough hook
- 350 g sifted bread flour
- 100 g sifted plain flour
- 1/2 tsp salt
- 2 tsp mixed spice
- 50 g caster sugar
- 125 g milk
- 50 g butter
- 5 g caster sugar
- 125 g water
- 200 g sultans
- 75 g mixed peel
- 30 g fresh yeast
Paste Ingredients
Piping bag
- 4 tbsp plain flour
- 1 tbsp sugar
- 2 tbsp water
Glaze Ingredients
- 2 tbsp sugar
- 2 tbsp water
- 1 tbsp milk
- 1 whole egg
Method
- 220G 200F
- Mix water+sugar over yeast and stir.
- Melt butter+milk mix.
- Add milk mix to dry ingredients in the mixing bowl and mix.
- Add fruit and mix with hand.
- Cling and prove in bowl.
- Weigh out to 75 g portions and roll into balls. Prove.
- Use a blade to cut a cross.
- Pipe paste into cross.
- Bake for 20 minutes.
- Brush glaze over buns and cool.