Yay easter is here! These buns are soft & spicy, moist & delicious. It is really nice to make your own & the house smells fantastic.
I make my bread in a mixer with a dough hook. But you can use your hands & kneed the dough if you don’t have one.
Measure the following into a bowl:
1 tsp dried yeast
1 T maltexo or other syrup
1 c white flour
1 c luke warm water
Mix together well & leave to prove, covered with a damp tea towel for 2 hours.
Remove the tea towel & add:
1 c white flour
½ c wholemeal of rye flour
1 T gluten flour
50 g butter or coconut oil
1 T honey or alternative
1 T molasses (2 T if vegan & omit the honey)
1 tsp cinnamon.
1 tsp mixed spice.
100 g raisons.
80 g dried cranberries.
Mix well with a dough hook on a medium speed for 5 minutes.
Prove until doubled in size covered with a damp tea towel, approx 2 hours.
Tip the dough out onto a floured surface. Cut the dough in half, then each half into six. Lightly kneed into balls. Butter a 20 x 30 cm roasting tray.
Line buns up 3 x 4. Cover with a damp tea towel & prove for an hour & a half.
Heat your oven to 200 deg C.
When your buns have doubled in size, make you cross mix together:
1 heaped T flour
1 heaped tsp cornflour or custard powder
1 ½ T water or milk
Use a teaspoon to carefully pour lines in one smooth motion from one end to the other lengthways. Then again width ways over each bun. You could also use a piping bag. Bake for 30 minutes until golden brown.
Remove the buns from the oven & the tray onto a cooling rack. Then brush the tops with runny honey.
Happy Bun Day!