This recipe was inspired by a recipe I saw on Instagram by @jernejkitchen . The dough is quite light but rich with the addition of butter. I found by making the dough a little on the wet side the buns have a lovely light texture . I like spicy buns so always ramp up the quantity of the spices. Served with cinnamon butter also helps enhances the spiciness of the buns.
10g sachet of instant yeast
200ml milk, warmed
200g cake flour
200g white bread flour
5 ml salt
5ml ground ginger
5ml ground cinnamon
5ml ground allspice
100g softened butter
1 egg, beaten
120g Cake fruit mix or fruit if your choice
50g mixed peel (optional)
Mix together the yeast, milk and sugar and set aside to froth.
Sift the flour , salt and spices into the bowl of an electric mixer fitted with a dough hook . Mix until well blended. Add the frothy yeast mixture, butter and beaten egg and mix to form a dough that is slightly sticky. Add a drop or two of warm water if necessary.
Cover the mixing bowl with a tea towel for 10 minutes.
Pour the rum over the fruit and mixed peel and set aside .
After 10 minutes add the soaked fruit to the dough and mix until incorporated.
Turn the dough which is quite sticky into a large glass bowl. Cover with cling wrap and set aside to rise for about an hour or until doubled in size.
Turn the risen dough out and divide into 12 balls. Place the balls into a baking tray lined with baking paper. Cover with a piece of plastic and set aside to rise for about an hour. Pipe crosses on top and bake at 180C for 25-30 minutes until golden.
Remove from the oven and brush over the glaze . Place on a cooling rack .
Crosses: 80ml flour, 10ml oil mixed with enough water to make a stiff paste.
Place in a disposable icing bag and pipe into buns.
Glaze : boil together 100ml water, 50ml sugar, 1 star anise and 5ml ground cinnamon until reduced and sticky .