2 cups (300g) white bread flour.
2 cups (300g) cake flour + extra for dusting.
3/4 cup (180ml) milk.
1 sachet (10g) yeast.
3 Tbsp (35g) sugar.
1/2 cup (125ml) water.
1 egg, whisked.
3 Tbsp (45g) softened butter.
1/2 cup (125ml) raisins or sultanas.
1/2 tsp (3ml) cinnamon.
1/2 tsp(3ml) nutmeg.
1/2 cup (60g) flour enough water to creat a smooth paste.
1/4 cup (60ml) smooth apricot jam.
2 Tbsp (30ml) hot water.
MAKES 8 BUNS
Combine flours, milk, yeast, salt and sugar and add water while mixing.
Add egg and butter and knead to create a sticky dough.
Add dried fruit and spices and knead for 4-5 minutes or u til smooth.
Cover and set aside to rise for 45 minutes to 1 hour, or until doubled in size.
Knead dough and divide into 8 pieces.
Shape into rounds and dust with flour.
Place nuns onto a lined baking tray, cover and prove for 30 minutes.
Preheat oven to 180 degrees Celsius
For cross, combine flour and water to make a paste.
Pipe a cross onto each bun. (Transfer paste time a piping bag and pipe a straight line of paste vertically down the middle of each bun, then horizontally).
Bake buns for 15-20 minutes or until a skewer inserted comes out clean.
For glaze, combine jam and water and brush or drizzle over buns straight after they’ve come out of the oven.