Chef's Tip

Do the hard stuff the day before and let the buns slow prove overnight for better flavour and ease the next day.

Makes: 8

Prep time: 5 minutes

Cook time:12 minutes

Starter

240ml Water

28g Dried active yeast

80g Strong flour

2 tsp Caster sugar

3 tsp Skimmed milk powder

 

Buns

400g Strong (baker's) flour

80g Caster sugar

85g Unsalted butter

1 tsp Salt

1 Egg

½ tsp Ground cinnamon

½ tsp Ground nutmeg

½ tsp Ground clove

1 Finely grated zest of 1 lemon

30g Currants

30g Golden raisins, chopped

30g Candied mixed peel, chopped

 

Egg Wash

2 Egg yolk

1 tbsp Milk

pinch Salt

 

Cross

75g Flour

50g Caster sugar

40ml Water

 

Syrup

100ml Water

100g Caster sugar

 

  1. For the starter, combine all of the ingredients in a bowl and whisk together. Cover with a tea towel and leave in a warm place for up to 45 minutes or until doubled in size.
  2. For the buns, put the currants, sultanas and mixed peel in a bowl. Cover with hot water and leave to soak for 10 minutes then drain.
  3. Place the flour, sugar, butter, egg, salt and spices in the bowl of a freestanding electric mixer and attach the hook. Mix on a low speed for 2 minutes, then add the starter. Increase the speed to medium and mix for a further 5-6 minutes.
  4. Turn the speed back to low and add the drained soaked fruit and lemon zest and mix for 1 minute. Remove from the machine and transfer the dough to a medium sized lightly floured bowl. Lightly spray the surface of the dough with canola spray and cover with a tea towel. Leave the bowl to prove in a warm place to double in size.
  5. Once doubled, remove the dough from the bowl and place onto a lightly floured work surface. Knock back the dough by gently pushing it down with your knuckles. Cover with a tea towel and leave to rest for 10 minutes.
  6. Use kitchen scales to weigh out eight equal portions of dough. Roll each portion into a ball and place on a greased baking tray, spacing them apart. Lightly spray each ball with oil spray and lay a piece of plastic wrap over the top. Ensure the the plastic is not wrapped tightly around the buns but just resting on top, to allow enough space for the buns to expand and prove overnight. 
  7. Next day remove the tray from the fridge and place it in a warm place for the dough to prove for about 30 minutes, or until the buns have almost doubled in size.
  8. While the buns are proving, prepare the other elements. For the egg wash, combine the egg yolks, milk and salt in small bowl. For the cross, whisk the flour, sugar and water together until smooth, transfer to a piping bag with a plain nozzle. For the sugar syrup, bring the water and sugar to the boil in a saucepan, stirring until the sugar has dissolved. Preheat the oven to 180℃ (350℉).
  9. Gently remove the plastic wrap from the buns and use a pastry brush to lightly brush the egg wash onto the surface of each bun ensuring the dough does not accidentally get knocked back by heavy-handedness. Pipe the cross on top of the buns.
  10. Bake the buns for 12-14 minutes, then remove the tray from the oven. brush the sugar syrup over the top of each bun, transfer to a wire rack and leave to cool.

Cook with Darren

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