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1
Add the egg, milk, sugar and yeast to a jug, and thoroughly mix, set it aside for 10 minutes, until it activates and foams up.
2
Once activated, add the yeast mixture to your stand mixer bowl, then add the oil to the liquid in the bowl.
3
Add all of the rest of the ingredients from the main ingredients list to the bowl, but choose between the mixed fruit or chocolate chips, attach the dough hook, knead for 10 minutes.
4
If you are kneading this recipe by hand, add all of the ingredients to a large bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
5
Turn out the dough from the mixer and form it into a ball, place it into a lightly oiled bowl, cover the bowl and let it proof/rise for 1 hour.
6
After the 1 hour, 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.
7
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 my tin dimensions.
8
Loosely cover the dough balls with a piece of oiled cling film/plastic wrap and allow them to rise in a warm draught free spot for 45 minutes.
9
Mix the cross ingredients together, pour the mixture into a piping bag using a nozzle with a small round hole, set it aside for now.
10
Time to preheat your oven to 180°C / 355F or gas mark 4.
11
Remove the cover from the now risen dough balls, pipe on the cross mixture as shown in the video.
12
Place the baking tin in the pre-heated oven and set your timer for 16 minutes, you can turn the tin around after 8 minutes for even baking.
13
While the buns are baking, you can mix the glaze ingredients together, set it aside for now.
14
After the times up, remove them from the oven, remove the buns from the tin, as shown in the video.
15
Brush on the glaze while they are still hot.
16
Allow to cool for 10 minutes.
17
These are best served warm, with lots butter and or jam.
18
Enjoy.
Method
Ingredients
Main Ingredients:
450g / 16oz White bread flour
230g / 230mls Whole Milk (full fat or 4%)
1 Medium size egg
200g / 7oz Mixed fruit or chocolate chips
16g / 2tbls Olive oil
50g / 1.8oz Sugar
7g / 2tsp Instant or active dried yeast
6g / ¾tsp Salt
2g / 1tsp Allspice
1g / ½tsp Ground Cinnamon
½g / ¼tsp Freshly ground Nutmeg
Cross ingredients:
55g / 2oz Plain flour
20g / ¾oz Icing/Powdered Sugar
40mls water
Glaze:
30g / 1oz Sugar
20mls Boiling water
For the glaze, mix 6tsp of sugar
with 20mls of boiling 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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