This original recipe comes from Mary Berry but I switched some ingredients.
Course Buns
Keyword baking
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Resting time 1 hourhour40 minutesminutes
Total Time 35 minutesminutes
Servings 12Buns
Author Klaraslife
Ingredients
500gspelt flour630 or wheat flour (550)
60gof sugar
1pinchof nutmeg
1/2teaspoongingerground
1teaspoonground cinnamon
Zest 1 organic lemon
10gof salt
10gdry yeast
40gbutter
200mlof oat milk
1egg
100gsultanas
50gfinely chopped mixed candied fruitsorange peel and lemon peel
Oil for greasing
For the topping
75gflour
syrup
60gof sugar
Instructions
Put the flour, sugar, spices and lemon zest in a large bowl and mix. Then add salt and dry yeast.
Melt the butter in a small pot and warm the milk to lukewarm. Now add the butter, the lukewarm milk and the egg to the dry ingredients and knead into a smooth dough with the dough hook.
Place the dough on a lightly floured work surface and work the sultanas and candied fruits into the dough.
Oil a bowl a little and put the dough in a bowl, cover with cling film and let rest in a warm place for about 1½ hours or until the size has doubled.
Place the dough on a floured work surface and divide into 12 balls of equal size. Place the balls on a baking tray lined with baking paper or in a greased baking dish.
Cover the dough balls well so that they do not dry out and let rise for 40-60 minutes.
Preheat the oven to 220C.
For the syrup, boil the sugar with 100 ml of water and let it simmer a little.
For the cross, put the flour in a bowl with 90 ml of water. Mix well and then put the paste in a piping bag.
When the buns have risen, use the paste to draw a cross on each bun. Then bake for 15-20 minutes until they are light golden brown.
Now spread the warm syrup on the hot rolls so that they get a nice shine. Then let cool down completely.