A traditional across the Christian world rich buttery soft rolls with sweet sultanas and a cross on the top.
Ingredients
10.5 OZ / 300 G bread flour
0.75 OZ / 25 G butter
0.5 TSP salt
1 TSP sugar
2 EA egg
1 TSP yeast
1 TBSP milk powder
3.5 OZ / 100 G warm water
1 TSP mixed spice
2.75 OZ / 75 G sultana
3.5 OZ / 100 G all-purpose flour
4.5 OZ / 125 G water
Directions
To activate the yeast, add warm water, yeast and sugar in the mixing bowl. Mix for 2 minutes / 100°F|37°C / speed 1.
Then add 1 egg, bread flour, mixed spice, softened butter, milk powder and salt. Knead for 1 minute.
Check dough for consistency, add more water or flour depending on the desired consistency. Knead again for 1 minute.
If necessary, knead in a little more flour or water until it reaches the right consistency. Take the dough out, shape into a ball and put it a bowl covered by a tea towel and allow to prove for at least 1 hour until it has doubled in volume. Clean the mixing bowl.
Add the dough back into the mixing bowl along with the sultanas and knead again for 30 seconds.
Lightly flour a work surface and empty the dough on to it. Shape into 6 balls. Place onto a baking sheet and allow to proof for an hour.
Whilst the buns are rising in a bowl add the all-purpose flour and remaining water to a bowl and mix well. Transfer to a piping bag with a small nozzle on for later.
Preheat your oven to 410°F / 200°C. Glaze with the remaining beaten egg then pipe a cross over the top of the risen bun. Bake in the oven for 20 minutes till golden.
Enjoy your dish! Serve hot with butter or toasted.
