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1
Add all of the main dry ingredients to a bowl and give them a mix with a whisk.
2
Add the wet ingredients and mix together as shown in the video.
3
Clean down the sides of the bowl and cover and allow to rise for 45 minutes in a warm draught free spot.
4
After the 45 minutes turn out the dough onto a floured surface sprinkle a little flour on the dough and knead for 1 minute, then form the dough into a ball.
5
Dived the dough into 12 equal pieces, roll each piece into a ball and place in a greased baking tin as shown, see video for tin dimensions.
6
Loosely cover the dough balls with a piece of oiled cling film/plastic wrap and allow to rise in a warm draught free spot for 1 hour.
7
Mix up the cross and glaze ingredients as shown in the video.
8
When there’s only 10 minutes left on the timer, preheat your oven to 190°C / 375F or gas mark between 4 and 5.
9
Remove the cover from the risen dough balls, pour the cross mixture into a piping bag, and pipe on the crosses as shown in the video.
10
Place the baking tin in the pre-heated oven and set your timer for 15 minutes, you turn the tin around after 8 minutes for even cooking.
11
After the times up remove from the oven and allow to cool for 10 minutes then remove the buns from the tin as shown in the video.
12
Brush on the glaze while the buns are still warm, allow to fully cool for 30 minutes.
13
Serve with butter and or Jam.
14
Enjoy.
Method
Ingredients
Main Ingredients:
520G / 1lb2½oz Strong white bread flour
300g / 10½oz of luke warm milk
1 Large egg
40g / 1½oz Vegetable oil
70g / 2½oz Granulated sugar
2½tsp / 10g / ¼oz dried yeast
250g / 9oz Mixed fruit and peel
Zest of 1 lemon
¼tsp Salt
2tsp Ground all / mixed spice
1tsp ground Cinnamon
Cross ingredients:
100grams / 3½oz plain or all purpose flour
2tsp Icing or powdered sugar
100g / 3½oz water
Glaze ingredients:
5tsp sugar
8tsp water
Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Quality Pastry Brush (Natural bristles)
Bakers scraper
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