Makes 24
Ingredients:
- 1 sachet fast action yeast
- 870g strong flour
- 25g skimmed milk powder
- 100g caster sugar
- 15g Maldon salt
- 85g unsalted butter, softened
- 1 egg
- 40g mixed spice
- 100g raisins
- 70g chopped dried apricots
- 80g candied citrus peel chopped
- 200ml warm water plus separate 230ml water
Piping paste:
- 4 tablespoons plain white flour
- 1 tablespoon caster sugar
- 1 tablespoon cold water
Glazes:
- 1 egg yolk
- 1 tablespoon milk
- 100g sugar
- 50 ml water
Method:
- Mix the yeast with 200ml warm water and 200g flour. Cover with cling film and leave to prove till double in size. Put remaining flour into a food mixer, add the yeast mix, water, milk powder, sugar, slat, butter, egg and spice. Mix with a dough hook on a slow speed for 8 minutes. Add fruit and candied peel. Mix for a further minute. Knead on a floured surface for 1 minute. Put into a bowl, cover and prove until doubled in size. Once proved, knead, divide and roll twice. Cover with film, prove again till doubled.
- To make the piping paste, mix the flour and sugar with the cold water. Beat yolk and milk together for a glaze. Indent a cross on each bun with a blunt knife. The oven should be heated to 250 degrees. Brush the buns with the egg glaze, then pipe the crosses on top. Put the buns in the oven, turn down to 180 degrees and bake for 30-40 minutes. Cool on a wire rack. Dissolve the sugar in the water and bring to the boil. Brush the glaze over the buns. Do not pull apart until they have reached room temperature.
This recipe has been provided by the Head Pastry Chef Joss Davey at the Real Eating Company which is an independent retailer and cafe based in the South East. The Real Eating Company operates an online shop, delivering country-wide on the next working day.
