First find the recipe – last used a year ago and very old.
It involves making bun dough first and at that point the spices go in (which I forgot one year and had to add later).
Assemble ingredients and weigh out the flour, adding dried yeast (unlike the recipe which says fresh yeast), salt and spices. I can’t remember whether I put the sugar in at this stage or added it when the butter went in; it wouldn’t make a difference.
Weigh flour add butter rub in the butter to form…..a breadcrumb texture
Add warm water/milk mixture and stir in a circular way to start the kneading process
Knead by hand for 7-10 minutes until the dough pulls away from the bowl and is springy. Put in a warm place to rise, covered in cling film. After about an hour or so it should have doubled or trebled its size.
Making the crosses
Flour and butter to make pastry. Only a small amount. Roll out and cut into strips.
Now for assembling the buns
Break down risen dough and add fruit, then knead together. Divide into buns and space out on greased baking trays.
Paint beaten egg on the top of each bun then stick on pastry strips to form crosses
Put buns in a warm place to rise again; as you can see they have risen and will get even bigger once in the oven. While they cook boil up sugar + water = bun wash.
Here they are out of the oven with bun wash brushed on. And finally – cooling on a wire rack.
Tempting to try one at this stage as they are always best straight out of the oven!
These buns do not keep well so eat on the day and freeze spares once cool. When defrosted they are as good as the day they were made.