Ingredients:
500g strong bread flour
2 tbsp custard powder
280ml full-fat milk
75g butter
75g golden caster sugar
1 tsp salt
7g dried yeast
70g sultanas
50g dried cranberries
1 tsp ground cinnamon
1 lemon
1 orange
For the cross:
75g plain flour
3 tbsp apricot jam for glazing
Method:
Heat the milk and butter together until melted.
Leave the milk to cool for twenty minutes before mixing.
Put the strong flour and custard powder into the mixing bowl with the salt, sugar and yeast.
Make a well in the middle and pour in the warm milk.
Using your hand in a claw shape, mix the dough to form a soft ball, then transfer onto a clean work surface to knead for 5 minutes.
Return the dough to the bowl, cover and leave to prove and double in size.
Meanwhile, place the dried fruit into a saucepan and zest over the lemon and orange.
Squeeze the juice over the fruit and add the cinnamon.
Heat up gently until the juice soaks into the fruit, then remove from the heat and leave to cool.
When the dough has proved, scoop it out onto a lightly floured work surface.
Spread the dough out and add the fruit.
Mix and knead for 1 minute to distribute the fruit.
Return the dough to a bowl, cover and leave for 30 minutes.
Divide the dough into 15 equal portions, use a set of scales for this and roll into balls.
Leave to prove for 1 hour or until they double in size.
Preheat the oven to 200°c.
Now for the cross decoration, mix the flour and 5 tbsp of water to make a paste.
Place the mixture into a piping bag with a fine tip and pipe over the crosses.
Top tip: Pipe all the downward lines first, then do the crosses, don’t try and pipe one at a time.
Bake in the preheated oven for 20 minutes until golden.
When the buns are ready, remove them from the oven and glaze with melted apricot jam.
Products used:
