I have two recipes I go by but this one is slightly ahead .

Looks a little long and difficult but really isn't.

Serves 12

Ingredients​

BUNS:​

• 3 teaspoons instant or rapid rise yeast , I always use rapid rise. Make sure yeast is still fresh
• 1/2 cup caster sugar
• 1 1/2 cups (375ml) milk, warm
• 4 1/4 cups (640g) bread flour (or plain ( see picture below)
• 2 tsp cinnamon powder
• 2 tsp All Spice OR Mixed Spice
• 1/2 tsp salt
• 1 1/2 cups (210g) sultanas
• 1 - 2 oranges, zest only and optional
• 3.5 tbsp unsalted butter, melted and cooled
• 1 egg , at room temperature

EXTRA FLOUR FOR DOUGH​

• 1/4 cup Extra bread flour

CROSSES:​

• 1/2 cup flour (any white flour)
• 5 tbsp water

GLAZE:​

• 1 tbsp apricot jam
• 2 tsp water

Instructions​

• Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook.
• Add butter, milk, egg, sultanas and zest.
• Standmixer: Mix until a smooth elastic dough forms - 5 minutes on Speed 2 of standmixer. After 1 minute, add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn't stick terribly to your fingers.
• Hand kneading: Alternatively, dust a work surface with flour and knead by hand for 10 minutes.
• Dough is kneaded enough when it's smooth and does not break when stretched

RISE 1:​

• Leave dough in the bowl, cover with cling wrap and place in a warm, place to rise until doubled in size. This will take anywhere between 30 minutes to 1 1/2 hours depending on how warm it is

FORMING BALLS​

• Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
• Remove cling wrap and punch dough to deflate.
• Dust work surface with flour, place dough on work surface, shape into a log - this will deflate the air. Cut into 12 equal pieces.
• Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface.
• Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.

RISE 2:​

• Cover loosely with cling wrap
• Return tray to warm place and leave 30 - 45 minutes, until the dough has risen by about 75% (less than double in size).
• Partway through Rise 2, preheat oven to 180°C/350°F (all oven types).

CROSSES:​

• Mix flour and water until a thick runny paste forms -
• Spoon into a round 3 mm piping bag or small ziplock bag then snip corner.
• Remove the cling wrap and pipe crosses onto the buns. Go slow so it hugs the curves. To be honest I now don't worry about adding the CROSSES.

BAKING/GLAZE:​

• Bake in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
• Meanwhile, place jam and water in a bowl, microwave for 30 seconds. Mix to combine.
• Remove buns from oven. Use overhang to lift buns onto a cooling rack.
• Brush with jam mixture while warm. Allow to cool to warm before serving.

THIS IS MY FAVOURITE BREAD/ BUN AND PIZZA FLOUR AND THE ONLY ONE I USE

 

[Macarj]

They look just like my Grandmother used to makes

 

[Bullwinkle]

I’m certainly going to give them ago…I do not have a stand mixer, but would think using the Thermomix would be the same

 

[Ricci]

 

[Suzanne rose]

Sharing this again with Easter just around the corner
Homemade is so much better than shop bought