Makes: 12
Ingredients:
200ml milk
500g strong white bread flour, sifted
10g (1 sachet) dried yeast
30g cocoa powder, sifted
2.5ml (½ tsp) salt
15ml (1 tbsp) mixed spice
50g (¼ cup) caster sugar
50g butter, chopped into cubes
50g candied orange peel
50g candied lemon peel
50g raisins or sultanas
2 extra-large eggs
Crosses:
45ml (3 tbsp) cake flour
30ml (2 tbsp) water
Honey, to glaze
Method:
1) Gently heat the milk in a saucepan until just lukewarm.
2) Combine the flour, yeast, cocoa powder, salt, mixed spice and caster sugar in a bowl. Rub in the butter, using your fingertips. Fold in the candied orange and lemon peel and raisins or sultanas. Add the warm milk and eggs and mix well to make a sticky dough. Cover with plastic wrap and set aside in a warm place to prove until doubled in size.
4) Knock the dough down, then divide into 12 equal portions and shape into buns. Place on a greased or sprayed baking tray, with space between so the buns can expand. Set aside in a warm place to prove until doubled in size.
5) Preheat the oven to 220°C.
6) For the crosses, combine the flour and water to make a paste and pour into a piping bag. Pipe crosses onto each of the buns and bake for 12-15 minutes.
7) Warm the honey and brush liberally over the hot buns. Place on a wire rack to cool.
