Buns:
7g instant yeast
½ cup caster sugar
375ml warm milk (not hot)
4¼ cups all-purpose flour (plus extra if needed)
3 tsp cinnamon
3 tsp mixed spice
3 tsp Nutmeg
¼ tsp salt
1½ cups sultanas
50g butter, melted & cooled
1 egg
Crosses:
½ cup all-purpose flour
5 tbsp water
Glaze:
1 tbsp apricot jam, honey or syrup
2 tsp water
- Make the dough
In a large bowl (or stand mixer), combine:
flour, yeast, sugar, cinnamon, mixed spice and salt.
Add warm milk, melted butter and egg.
Mix on low speed for 1–2 minutes until combined, then knead on medium speed for 5–7 minutes until a soft dough forms.
The dough should be soft, slightly sticky (but not sticking to your hands too much).
If it’s too sticky, add extra flour 1 tablespoon at a time. Mix in the sultanas until evenly distributed.
- First rise
Cover the bowl with a clean damp cloth and place in a warm spot. Let the dough rise for about 1 hour, or until doubled in size.
- Shape the buns
Punch down the dough and place it onto a lightly floured surface. Divide into 12 equal pieces. Roll each piece into a ball, then gently flatten slightly. Place on a greased or lined baking tray in a 3 × 4 arrangement. Cover and let rise again for 30–45 minutes.
- Add the crosses
Preheat oven to 180°C. Mix flour and water to form a thick, pipeable paste (similar to pancake batter). Spoon into a piping bag or ziplock bag, snip the corner, and pipe crosses onto each bun.
- Bake
Bake for 20–25 minutes, or until golden brown on top.
- Glaze
While the buns are baking, heat the jam (or honey/syrup) with water until smooth and runny. Brush over the buns while still warm for a beautiful shiny finish.
- Cool & enjoy
Allow to cool slightly before serving. Best enjoyed warm with butter.
