Preparation time 40 minutes
+ 2 hours 30 minutes for proving
Cooking time 25 minutes
Serves 12
| Ingredients | Preparation |
|
4 tbsp fresh orange juice 2 tbsp Pedro Ximénez sherry 100g currants 100g sultanas 50g candied yuzu peel 200ml milk 3 tsp dried yeast 420g strong bread flour 2 tsp ground cinnamon 1½ tsp ground nutmeg 1 tsp ground Allspice 60g brown sugar 1 egg 60g unsalted butter, softened 1 tsp vegetable oil Flour paste 50g flour 60ml milk Glaze 1 tbsp apricot jam 2 tsp water |
1. Combine orange juice and sherry in a small saucepan over moderate heat, Induction level 6, add dried fruit and cook for 2 minutes. Remove from heat and set aside for 20 minutes. 2. Warm milk in microwave for 30 seconds on 900/1000W. Transfer milk to the bowl of a stand mixer and sprinkle yeast on top. Allow to stand for 5 minutes. Mix flour with spices and sugar. Add to the mixer with egg, butter and oil. Mix with dough hook on low speed for 10 minutes. Drain the fruit and add to the dough. Mix until combined. 3. Transfer to a well-oiled bowl and cover with a slightly damp cloth. Place in the oven on Dough proofing 38°C and allow to rise for 2 hours or until double in size. 4. Knock back the dough and divide into 12 pieces, then roll each into a smooth ball. Place buns on a lined baking tray, evenly spaced, 1cm apart. Cover with a clean cloth and return to the oven on Dough proofing 38°C and prove for 30 minutes until doubled in size. 5. Remove buns from the oven and preheat oven to Hot air 180°C. To make the flour paste, combine the flour with milk and mix until smooth. Transfer mixture to a piping bag and pipe crosses over the buns. Bake the buns on shelf position 2 for 25 minutes or until golden. Remove from oven. 6. Meanwhile place jam and water in a bowl, microwave on 900/1000W for 30 seconds. Mix to combine. 7. Brush buns with jam mixture while warm. Allow to cool slightly before serving. To finish 1. Serve the buns warm with butter. |
