This is another recipe in the collection of Harry B. The buns are the tastiest and softest that you will ever find.
Ingredients for the Starter
1 medium egg, beaten
55 g plain bread flour
100 ml warm water
20g fresh yeast, or 3 level teaspoons dried active yeast
1 teaspoon caster sugar
Method for Starter
Whisk egg, add remaining ingredients, mix well, and allow to stand in a warm place for 1 hour. We understand that overnight is ok too but we haven’t tried that. Use a fairly large bowl because the starter expands to about a litre or more.
Ingredients for the Dough
455g plain bread flour, plus extra for kneading
1 teaspoon salt
3 teaspoons mixed spice, more if you like spicy
½ cup peel
85g caster sugar
85g butter, melted
120 ml milk, plus a dash more for brushing
175g dried fruit
The Crosses
¼ cup cold water
½ cup plain flour
The Glaze
1 tablespoon caster sugar
1 tablespoon boiling water
Method
Soak fruit for 20 minutes in a cup of boiling water and drain well.
In a large bowl combine the flour, salt and spice; add the sugar, then add the melted butter and milk. Mix until smooth, then add the starter. Knead for 8 to 10 minutes, then add the fruit. Mix until fruit is distributed evenly throughout the dough.
Allow dough to sit for an hour. Knead again and allow to sit for another hour.
Turn out the dough, knock out the air, and separate into 16 even balls about the size of a billiard ball. Place balls into a greased 20cm square pan, cover and allow to sit another hour.
Mix the plain flour and water together to make a smooth paste. Place mixture in a piping bag and pipe a cross onto the top of each bun.
Preheat oven to 220C.
Bake buns for 10 minutes then reduce temperature to 180C and bake a further 20 minutes.
To glaze buns. Dissolve caster sugar in boiling water and brush tops of buns while they are still hot.
Try some of the other buns
Boston Bun Boston Bun 2
