Noting tastes like home quite like these.
Best enjoyed when the weather starts to get cold, or whenever Easter is pretending to be this year.
Combine flour, sugar, yeast, spices, sultanas, orange peel and rind and 1 tsp sea salt in a bowl. Gently warm milk and butter over a low heat until butter melts and mixture is tepid. Add egg to milk mixture and whisk (if using fresh yeast add it here). Make a well in the centre of flour mixture, add milk mixture and beat with a wooden spoon.
Create a ball of dough in the bowl, cover with plastic wrap and stand in a warm place for 60 minutes or until doubled in size.
Knock back dough and stir with a spoon to knock out the air. Cut into 16 equal pieces. Form into balls, placing them in a lightly greased large spring form cake form (or other fitting baking tray), cover with a damp tea towel and stand in a warm place for 40 minutes or until doubled in size.
Preheat oven to 220C. Combine the cross ingredients to form a smooth paste. Transfer into a piping bag and pipe decoration onto your buns as desired. Bake for 10 minutes, then reduce temperature to 190-200C and bake for another 10 minutes or until golden. (They're ready when they sound hollow when tapped).
For glaze, combine ingredients in a pot over medium heat, stirring until sugar dissolves. Bring to the boil, reduce heat and simmer for 1-2 minutes. Brush glaze over hot buns, then allow to cool.
If making your own candied orange/mixed peel
Take off peel from 1-2 oranges, dice finely.
In a small saucepan, dissolve sugar in water over medium heat, then add orange peel.
Bring to the boil, then simmer for 8-12 minutes.
Drain and allow to cool.
The liquid remaining is delicious.
Ingredients
Directions
Combine flour, sugar, yeast, spices, sultanas, orange peel and rind and 1 tsp sea salt in a bowl. Gently warm milk and butter over a low heat until butter melts and mixture is tepid. Add egg to milk mixture and whisk (if using fresh yeast add it here). Make a well in the centre of flour mixture, add milk mixture and beat with a wooden spoon.
Create a ball of dough in the bowl, cover with plastic wrap and stand in a warm place for 60 minutes or until doubled in size.
Knock back dough and stir with a spoon to knock out the air. Cut into 16 equal pieces. Form into balls, placing them in a lightly greased large spring form cake form (or other fitting baking tray), cover with a damp tea towel and stand in a warm place for 40 minutes or until doubled in size.
Preheat oven to 220C. Combine the cross ingredients to form a smooth paste. Transfer into a piping bag and pipe decoration onto your buns as desired. Bake for 10 minutes, then reduce temperature to 190-200C and bake for another 10 minutes or until golden. (They're ready when they sound hollow when tapped).
For glaze, combine ingredients in a pot over medium heat, stirring until sugar dissolves. Bring to the boil, reduce heat and simmer for 1-2 minutes. Brush glaze over hot buns, then allow to cool.
If making your own candied orange/mixed peel
Take off peel from 1-2 oranges, dice finely.
In a small saucepan, dissolve sugar in water over medium heat, then add orange peel.
Bring to the boil, then simmer for 8-12 minutes.
Drain and allow to cool.
The liquid remaining is delicious.