- 1 Tbsp Active dry yeast
- ½ cup (100g) Caster sugar
- 5 cups (350ml) Milk
- 5 cups (630g) High grade flour
- 2 tsp Mixed spice
- 2 tsp Ground cinnamon
- 50g Butter, soft
- 1 Egg
- ¾ cup (130g) Chocolate chips (or sultanas or mixed peel, optional)
- ¼ cup (50ml) Cold water
- 20g Butter
- Pinch Salt
- Pinch Sugar
- 4 Tbsp + 1 tsp (30g) Plain flour
- 1 egg
- 1 Tbsp Cold water
- 2 tsp Gelatin powder
- ¼ cup (60ml) Cold water
- ½ cup (100g) Caster sugar
- Line a baking dish with baking paper.
- Weigh up the milk and heat until it is lukewarm. Place into a large bowl.
- Measure the sugar and add 2 tsp out of the ½ cup of sugar to the milk. Measure the yeast and add to the milk, stir until dissolved.
- Set aside for a few minutes until the mix is starting to become foamy indicating that the yeast is active.
- Measure the flour, mixed spice and cinnamon and sieve over the milk.
- Measure the butter, melt and add.
- Add the remaining sugar and the egg and mix until a sticky dough forms. You can do this with a hand mixer using the dough hook.
- Knead the dough until it is elastic. If you do it by hand, lightly flour the work bench.
- Add the chocolate chips or sultanas or mixed peel and mix in.
- Clean and lightly oil the mixing bowl, place the dough inside, cover with a clean tea towel and set aside in a warm place until the dough has doubled in size – which takes about 1 hour.
- Divide the dough into 20 even pieces, roll each piece into a ball and place into the balls in rows into the baking dish.
- Cover with a clean tea towel again and let rise for about 30 minutes in a warm place.
- Preheat oven to 200C.
- Weigh up the water, butter, salt, and sugar in a small saucepan. Bring to the boil.
- Measure the flour and add at once immediately when the water starts to boil. Stir with a wooden spoon until the mix leaves the sides of the saucepan.
- Take the saucepan off the heat and let the mix cool down.
- Crack the egg into a small bowl and whisk with a fork.
- Gradually add the egg to the mix, beating well after each addition until the mix reaches piping consistency.
- Fill the mix into a piping bag and cut the tip off.
- Pipe crosses onto the risen buns.
- Bake for ca. 30 minutes or until golden and springy to the touch.
While the buns are in the oven
- Measure 1 Tbsp of water into a small bowl and sprinkle over 2 tsp of gelatin powder. This will gel.
- Measure ¼ cup of water and the sugar into a small saucepan and place over very low heat, stir until the sugar is dissolved.
- Add the gelatin and stir until it is dissolved for 1-2 minutes.
- Brush the warm glaze generously over the buns while they are still hot.
- Enjoy the warm buns with butter!
- Cup and spoon measures
- 34x23cm rectangular baking dish
- Large bowl
- 2 Small bowls
- Hand mixer/dough hook
- Small saucepan
- Wooden spoon
- Piping bag
- Pastry brush