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 / 100°F|37°C.
Check dough for consistency, add more water or flour depending on the desired consistency. Knead again for 1 minute / 100°F|37°C.
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 / 100°F|37°C.
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.
