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Recipe By Jaxters

Ref: 853
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 12
Change no of portions required to :
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Ingredients & Prep

   650 g  Plain flour
   380 ml  Warm milk 40°C
   200 g  Golden or standard raisins
   110 g  Golden caster sugar
   60 g  Butter very soft unsalted
   1 Egg large
   7 g  Dried yeast
   1 Orange zest
   2 Ground cinnamon
   2 tsp  Mixed spice
   1/2 tsp  Salt
  Cross Batter
   80 g  Flour
   50 ml  Water
  Glaze
   1 tbsp  Apricot jam
   1 tbsp  Hot water
   1 pinch  Ground cinnamon

Method

  Step 1
Add warm milk, sugar & yeast to a bowl then whisk until sugar has dissolved, then leave in a warm place for a hour to go frothy.
  Step 2
Next whisk in the eggs then mix in the flour then butter, orange zest, spices & salt, then knead this is best done in a food mixer with a dough hook for 10 minutes or do by hand on a floured worktop until it springs back.
  Step 3
Put dough in a bowl & cover with cling film with a pierced hole, place in a warm place & allow to double in size i.e. about an hour.
  Step 4
Pre-heat oven to 180°c fan.
  Step 5
Tip dough out onto a floured worktop, spread out then put raisins in the middle fold over dough to incapsulate then knead dough to combine.
  Step 6
Place a piece of greaseproof paper overlapping at the sides into a non-stick baking tray.
  Step 7
Divide the dough to the number of portions selected, form into a ball & place in the tray evenly, cover with oiled cling film & leave to rise for 1/2 an hour
  Step 8
In a bowl mix the cross batter together, then fill a small piping bag with the batter then Criss cross each bun, place in the oven for 20 to 25 minutes or until golden brown on top.
  Step 9
In a bowl add jam, cinnamon & hot water from the kettle & mix, using a pastry brush coat the top of the buns to glaze while still warm.

Suggestion & Tips

Cut buns in half, toast & slather in butter with a nice cup of tea.
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