Ingredients Jump to Instructions ↓

  1. 1 tbs dried yeast

  2. 1 tsp caster sugar

  3. 185ml (3/4 cup) warm milk

  4. 125ml (1/2 cup) cold milk

  5. 50g butter, melted

  6. 1 egg, lightly whisked

  7. 525g (3 1/2 cups) plain flour

  8. 200g mixed dried fruit

  9. 70g (1/3 cup) caster sugar

  10. 2 tsp mixed spice

  11. A pinch of salt

  12. 75g (1/2 cup) plain flour

  13. 160ml (2/3 cup) water

  14. 2 tbs caster sugar

Instructions Jump to Ingredients ↑

  1. Make the dough: Whisk yeast, sugar and the 3/4 cup of warm milk in a jug. Set aside for 10 minutes or until frothy. Whisk in the 1/2 cup of cold milk, butter and egg. Combine flour, dried fruit, sugar, mixed spice and salt in a bowl. Make a well in the centre. Add the yeast mixture. Use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place in a greased bowl. Cover with plastic wrap. Set aside to prove for 1 1/2 hours or until doubled in size.

  2. Shape the buns: Punch down the centre of the dough with your fist. Knead on a lightly floured surface for 2 minutes. Shape into 12 even portions. Brush a 16 x 26cm (base measurement) slab pan with melted butter to grease. Place portions side by side in the prepared pan. Cover with a clean tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until doubled in size.

  3. Bake and decorate: Preheat oven to 200°C. Combine flour and water to make a paste. Place in a sealable plastic bag. Cut 1 corner from the bag to make a 2mm hole. Pipe crosses onto the buns. Bake for 10 minutes. Reduce oven temperature to 160°C. Bake for 20 minutes or until golden and cooked through. Meanwhile, sugar and water in a saucepan over low heat until the sugar dissolves. Simmer until the glaze thickens. Transfer buns to a wire rack. Brush tops with glaze. Set aside to cool slightly.


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