Ingredients
For the buns
500 g strong bread flour, plus extra for dusting
1 1/2 tsp salt
75 g caster sugar
7 g sachet dried yeast
300 ml mixed milk and water
50 g sultanas
100 g raisins
zest of 2 oranges
80 g mixed peel
2 tsp ground cinnamon
75 g plain flour
For the crosses
75g plain flour
Water to make a paste.
For the glaze
50 g sugar
50 ml water
Method
Put the yeast and sugar into a bowl. Sieve the flour and salt into the same bowl. Slowly add enough of the milk and water mix to achieve pliable dough. Tip out onto a lightly floured surface and knead well for 5 minutes, then put the dough back into the bowl and leave to rise for 1 hour.
Incorporate the sultanas, mixed peel (or substituted fruit), orange zest and cinnamon into the dough and leave to rise for 1 hour.
Lightly grease a baking sheet. Divide the dough into 15-20 pieces and roll each into a ball. Put them on a baking tray and leave to rest for 1 hour.
Set the oven to 220°C/gas 8.
To make the crosses for the buns, mix the plain flour with enough water to make a smooth, thick paste. You can either make a piping bag out of parchment paper or use a piping bag with a plain nozzle to pipe the paste onto the buns in a cross-shape.
Bake the buns for 25 minutes until golden brown. Combine the sugar and water together to make a syrup and brush this liberally all over the buns. Serve immediately.
NB Many people don’t like mixed peel. In this case try substituting finely chopped dried apricot, or add more sultanas instead.