INGREDIENTS
Buns
220 ml full fat milk
70 g butter
450 g strong bread flour
1 tsp salt
75 g caster sugar
1 tbsp vegetable oil
7 g fast acting yeast
1 egg, beaten
65 g sultanas
50 g mixed peel
zest of one orange
1 granny smith apple
1 tsp ground cinnamon
Cross
90 g plain flour
30 g sugar
2 g vanilla essence
30 g butter melted
5 tbsp water
Glaze
4 tbsp apricot jam
METHOD
1. Bring the milk to the boil, remove from the heat and add the butter and oil. Leave to cool to room temperature the butter will melt. In a bowl combine the flour, salt, sugar and yeast. Make a well in the centre of the flour mixture. pour in the milk mixture and the egg. Mix well with a wooden spoon. Until you have a sticky dough.
2. Flour your kitchen worktop lightly place the dough on this and kneed holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Kneed like this for 5 mins until the dough is smooth and elastic. Lightly oil a bowl place the dough inside, cover with cling film and leave in a warm place to prove. It will double in size.
3. Now add the sultanas, mixed peel, orange zest, grated apple and cinnamon. Kneed the dough to ensure well distributed. Leave covered in a warm place to prove again doubling in size.
4. Divide the dough into 15 75g pieces. roll each one into a smooth ball on a lightly floured surface. Place onto a baking tray lined with parchment. Cover lightly with oiled cling film and prove for 1 more hour.
5. Heat your oven to 200c. Mix together your 75g of flour with sugar, butter, vanilla essence and water to make a thick paste. place into a piping bag. Pipe on your cross's to your proved buns. Bake for 20 mins until golden brown.
6. Place on a cooling rack then mix 1 tbsp of water with your jam on low heat. Brush this over your buns and leave to cool.
CHEF'S TABLE
Easter classic made at home.