- 350 ml milk
- 40 g unsalted butter melted and cooled
- 1 egg lightly beaten
- 1 orange, zest only
- 620 g plain flour or bread flour
- 100 g caster sugar
- pinch of salt
- 2 tsp ground cinnamon
- 2 tsp all spice
- 7 g dried active yeast
- 150 g mixed dried fruit
- 75 g plain flour
- 5 tbsp water
- 1 tbsp caster sugar
- 1 tbsp boiling water
- Make the bun dough in the bread maker. Place ingredients into the bread pan in the order they are listed above, except for the mixed dried fruit which goes in the Raisin Nut Dispenser. Close the lid and select program 18 (SD-R2530) or program 19 (SD-YR2550), Basic Raisin and press Start. When you hear the Raisin Nut Dispenser drop, check that the fruit has all dropped down, sometimes they like to stick together.
- When the bread maker beeps, press Stop and remove the bread pan from the bread maker. Punch the dough down to release the air and tip dough onto a floured work surface. Lightly shape the dough into a log and cut dough into 17 equal pieces.
- Line the enamel baking tray with a sheet of non-stick baking paper. Preheat the oven to 160°C Convection.
- Shape each dough portion into a ball and arrange into a circle on the prepared enamel tray. Cover with oiled cling film and leave in a warm place to prove for 30 minutes, or until buns have doubled in size.
- Make the flour paste by placing the flour and water in a bowl. Stir to make a smooth paste. Place in a ziplock plastic bag or piping bag. Cut off 1 corner. Pipe over the buns to make crosses.
- Bake in the oven for 24 minutes. When finished baking remove from the oven and transfer to a wire rack.
- Make the glaze by combining the sugar and boiling water. Stir until the sugar has dissolved. Brush over the buns. Serve warm.