Instructions
HOW TO MAKE THIS RECIPE
- Place the flour, salt sugar and butter into a mixing bowl. Rub in the butter to form a sandy consistency.
- Mix the yeast and milk together until the yeast has dissolved, then add to the dry ingredients. Use your hand or a dough scraper to bring the ingredients together into a rough dough. Ensure all of the ingredients have come together, there should be no pockets of flour or butter left.
- Place the dough on the work surface and knead. Hold onto the dough with one hand and with the other hand stretch and fold for around 5 minutes until the dough is nice and smooth.
- Stretch out the dough into a pizza shape and add your fruit combination and spices in the centre, fold over into a Cornish pasty shape covering your fruit.
- Gently start to roll and fold the dough until the fruits are evenly distributed. Once distributed, place the dough in a bowl, cover with a damp cloth/plate or shower cap and leave at room temperature for one hour or until doubled in size.
- Line a baking tray with baking paper.
- Once proved, place the dough on a lightly floured surface and cut into 65g pieces.
- Roll each one into a smooth ball and place on the baking tray, leave plenty of room as they will spread out. Cover with a damp cloth and leave at room temperature to double in size.
- While the buns are proving, make the cross mixture and the glaze.
- Mix together the flour, salt and 120g water until you have a smooth paste, pour into a piping bag with a 4mm plain nozzle.
- In a small pan place the sugar, lemon juice and 80g water, bring to the boil to dissolve the sugar or about 5 minutes.
- Preheat the oven to 200°C/Fan 180ºC/Gas 5.
- Once the buns have proved, pipe a cross on the top of each one and bake for 16 minutes, until golden brown.
- Remove from the oven and place on a cooling rack. After 2 minutes, brush with the bun glaze.
- Serve warm with plenty of butter.
