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The spiced sweet buns, marked with a cross on the top, are traditionally enjoyed on Good Friday and are way easier to make than you think.
INGREDIENTS
Buns:
- 3 teaspoons instant or rapid rise yeast (9 grams)
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1 1/2 cups (375ml) milk, warm
- 4 1/4 cups (640g) bread flour (or plain / all-purpose)
- 2 tsp cinnamon powder
- 2 tsp All Spice
- 1/2 tsp salt
- 1 1/2 cups (210g) sultanas
- 1-2 oranges, zest only
- 3.5 tbsp (50g) unsalted butter, melted and cooled
- 1 egg
Extra flour for dough:
- 1/4 cup (35g) extra bread flour (if needed)
Crosses:
- 1/2 cup (75g) all-purpose flour
- 5 tbsp water
Glaze:
- 1 tbsp apricot jam
- 2 tsp water
INSTRUCTIONS
Add lukewarm water in a medium sized bowl, add the yeast and 2 teaspoons of the sugar, whisk and then leave for 5-10 minutes until it froths.
Place flour, remaining sugar, salt, yeast and spices in a bowl of a stand mixer fitted with a dough hook or a regular bowl and mix to combine.
Make a well in the center. Add the butter, egg, zest and sultanas
Mix until a smooth elastic dough forms (around 5 min on speed 2 in the stand mixer) or just enough so that the dough doesn’t stick to the side of the bowl anymore. If needed add some of the extra flour up to 1/4 cup. The dough is kneaded enough when you can stretch it between your fingers without it ripping.
Leave dough in the bowl, cover with a damp (clean) kitchen towel and place in a warm place to rise for around 1 1/2 – 2 hours or until it triples in size and is bubbly on the surface.
Forming The Buns:
Line a 9 x 13” (31.5 x 23.5 cm) baking tray with baking paper.
Remove kitchen towel and punch dough to deflate.
Dust work surface with flour, place dough on work surface. Dust top of dough then knead lightly and shape it into a log. Cut into 12 equal pieces.
Take one piece and press down slightly with palm, then fold in the edges by pressing them into the center of the dough. With the seal side down roll the dough in your hand on the work surface until a ball forms.
Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
Place a lightly oiled cling wrap over the tray to keep the buns from drying out.
Let the buns rise in a warm place for 45-60 min or until they almost doubled in size.
Halfway through the rise preheat oven to 350F (180C).
Crosses:
Mix flour and water until a thin paste forms (not too thin or it will run everywhere when it’s in the oven)
Spoon into a round 3 mm piping bag or small plastic bag then snip corner.
Remove the cling wrap and pipe crosses onto the buns.
Baking and Glaze:
Bake for 22 minutes, or until the surface is a deep golden brown. The surface color is the best test for this recipe.
While the buns bake in the oven place the jam and water for the glaze in a microwave safe bowl and microwave it for 30 seconds, then mix to combine.
Remove buns from oven, place them on a cooling rack, brush them with jam mixture while warm.
Allow to cool before serving. Enjoy!
