Ingredients
250g Doves Farm Plain Flour
150g Buckwheat flour
70g caster sugar
1 tsp salt
7g fast-action dried yeast
1 tsp xanthan gum
225ml Semi Skimmed Milk
60g Salted butter
1 egg, beaten
sunflower oil, for oiling the bowl
100g sultanas
30g mixed peel
1 orange, finely grated zest
1 lemon, finely grated zest
2 tsp mixed spice
1/2 tsp cinnamon
1 pinch of nutmeg
FOR THE CROSS
50g Doves Farm Plain Flour
water
FOR THE GLAZE
2 tbsp apricot jam or marmalade
Method
- Sift the flour and salt into one side of the bowl and the sugar, yeast and xanthan gum to the other. Make a well in the middle.
- Heat the milk and butter together to melt. Pour the milk butter mix and beaten eggs into the well and use a fork to bring together the ingredients. Use your hands to knead the dough together so everything is fully incorporated.
- Put the dough in a large oiled bowl, cover with cling film and leave to prove in a warm place for 1 hour
- add the sultanas, mixed peel, citrus zest, mixed spice, cinnamon and nutmeg to the bowl and mix into the dough. Cover again and leave for another hour to prove.
- Roll the dough into a long sausage and cut into 10 portions. Roll each portion into a ball and place them onto a baking sheet lined with parchment. allowing room for them to spread. cover the buns with a clean tea towel and let them prove for 1 hour.
- Preheat the oven to 220°c
- Make the cross paste by mixing the flour with just enough water to pipe it. Using a piping bag pipe a cross onto each bun and then bake them for 15-20 minutes (until golden brown)
- Melt the jam in the microwave until runny then brush each bun liberally and leave to cool.
*Recipe adapted from Great British Chefs website*
The Foodster 