Ingredients
BUNS:
- 3 teaspoons instant or rapid rise yeast (9 grams) , Note 1, CHECK still active!
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1 1/2 cups (375ml) milk, warm , full fat or low fat (Note 2)
- 4 1/4 cups (640g) bread flour (or plain / all purpose) (Note 3)
- 2 tsp cinnamon powder
- 2 tsp All Spice OR Mixed Spice (Note 4)
- 1/2 tsp salt
- 1 1/2 cups (210g) sultanas (Note 4)
- 1 – 2 oranges, zest only (Note 4)
- 50g / 3.5 tbsp unsalted butter, melted and cooled
- 1 egg , at room temperature
EXTRA FLOUR FOR DOUGH
- 1/4 cup (35g) Extra bread flour
CROSSES:
- 1/2 cup (75g) flour (any white flour)
- 5 tbsp water
GLAZE:
- 1 tbsp apricot jam (Note 7)
- 2 tsp water
Instructions
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Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
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Add butter, milk, egg, sultanas and zest.
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Standmixer: Mix until a smooth elastic dough forms – 5 minutes on Speed 2 of standmixer. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn’t stick terribly to your fingers. (Note 5).
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Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.
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Dough is kneaded enough when it’s smooth and does not break when stretched – see photos video for before/after comparison.
RISE #1:
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Leave dough in the bowl, cover with cling wrap and place in a warm, wind free place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is – see Note 6.
FORMING BALLS (WATCH VIDEO, IT’S HELPFUL):
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Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
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Remove cling wrap and punch dough to deflate.
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Dust work surface with flour, place dough on work surface, shape into a log – this will deflate the air. Cut into 12 equal pieces.
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Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface.
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Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
RISE # 2:
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Spray a piece of cling wrap lightly with oil (any), then loosely place over the tray.
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Return tray to warm place and leaver 30 – 45 minutes, until the dough has risen by about 75% (less than double in size).
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Partway through Rise #2, preheat oven to 180°C/350°F (all oven types).
CROSSES:
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Mix flour and water until a thick runny paste forms – see video for thickness required.
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Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
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Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves.
BAKING/GLAZE:
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Bake for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
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Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
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Remove buns from oven. Use overhang to lift buns onto a cooling rack.
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Brush with jam mixture while warm. Allow to cool to warm before serving.
