Perfect fresh, toasted, or smothered in butter. Just in time for Easter
2 hour preparation time
4 1/2 cups bread flour (plus 1/2 cup extra)
2 tsp ground mixed spice
2 tsp ground cinnamon
1 tsp salt
1 packet instant dried yeast
1/2 cup sugar
1 1/2 cup warm milk
50g melted butter
1/2 cups brandy soaked kumquats (de-seeded and finely chopped)
2 tbs brandy liquid from kumquats
3/4 cup finely chopped dried figs
1 tbs vanilla bean paste
1 large egg
Runny apricot jam (for the glaze)
For the crosses:
1/2 cup plain white flour
5 tbs water
Place the bread flour, spices and salt in an electric mixer and combine. Make sure to use a dough hook for this recipe.
In a seperate bowl, add the warm milk, yeast, sugar and melted butter. Set aside until the yeast starts to foam.
Add the yeast mix into the flour, as well as the egg. Set the machine to a medium speed and mix for 5 minutes. Do this until the dough becomes smooth and elastic.
At this point, add your chopped kumquats and figs. Add your 2 tablespoons of brandy, and mix to combine thoroughly.
Cover the bowl with cling wrap, and set aside in a warm dry place for 45minutes to an hour. it should be double in size.
Line a baking tray baking paper, making sure it over hangs the edges.
once the dough has doubled in size, remove the cling wrap and punch the dough to deflate it.
Dust the bench with the extra flour, and place the dough not your work surface. here you can shape the dough into a log and cut into 12 equal pieces.
Take a piece of dough and press down in the centre with your palm, then gather the edges into the middle to create a ball.
Place the ball smooth side up in the tray, then continue with the rest.
spray the underside of some cling wrap with oil, then cover the tray and leave to prise again for around 30 minutes. (should look a little less than double in size)
Preheat the oven now at 180 degrees Celsius.
For the crosses, mis the flour and water until it becomes a thick and runny paste. Then place the paste into a small piping bag and snip off the corner.
Once the dough has risen, remove the cling wrap and pipe on the crosses. Make sure to go slowly so it sticks to all the curves.
Bake for 25 minutes, the buns should be a deep golden brown. Now is the time to think about a glaze.
Once the buns are out of the oven, brush them with a thin layer of runny apricot jam.
Serve fresh, or toasted with plenty of salted butter.