About the Recipe
Omit the cross and you get a moist and flavorsome fruit bun. Usually reserved for Easter but I say let's make them all year round.
Ingredients
Dough
X6 cups 870g bread flour
1/2 cup 120g sugar
X3 tbsp 60ml 60g oil or melted butter
Pinch Salt
X1 tbsp 8g all spice
X1 tbsp 8g cinnamon
X3 tsp 12g yeast
135g mixed fruit
600ml 516g warm water or milk
Glaze
1 tbsp hot water
1 tbsp 15g sugar
Cross / design
1/3 cup plain flour
2 tbsp water
Method
DOUGH METHOD
1. All dry ingredients in a large bowl
2. Add oil or melted butter and warm water from tap and mix until the mixture has bound enough to dump out on a floured bench.
3. Knead for approximately 10 min or until the dough is smooth and flour has fully mixed in.
4. Return back to bowl with a little oil so it doesn’t stick and cover with cling film and then a tea towel to trap the heat. Place in a warm environment approximately 30°c for 60 min.
5. Dump out on a floured surface to deflate and knead for a 2 min (this is the time to add optional ingredients) form a log so you can easily cut into approximately 12 portions of 131g
6. After placing dough balls in a parchment papered tin or muffin wrappers return wrapped balls covered in cling film and tea towel to your warm environment for another 50 to 60 minutes.
CROSS METHOD
(or desired design) Originally the cross was cut in
1. Mix together your flour and water mixture, ensuring there are no lumps and ensure it is of a pipe-able consistency. it is better to play it safe and add additional water if the mixture is too thick.
2. Place in either a sealable bag or piping bag and pipe on desired design.
DOUGH METHOD Cont
7. Place in oven for 20min at 180°c (fan forced)
GLAZE METHOD
1. Place sugar and water for glaze in microwave for 30 sec mix until the sugar has dissolved
2. Brush glaze over all buns.
Tear apart, cut and serve with butter. If you are not having same day either cut in half and toast in a toaster or under the grill, brings the buns right back to life.