Ingredients
For the buns
500 gr flour
180 ml milk (lukewarm)
100 gr brown sugar
70 gr soft butter
60 gr raisins
60 gr currants
60 gr dates
10 gr dry yeast
5 gr salt
5 gr cinnamon
5 gr allspice
2 free range eggs
Orange zest
For the cross
100 ml water
70 gr flour
For the glaze
Apricot marmelade
Tools
stand mixer
towel
oiled bowl
baking sheet
parchment paper
piping bag
Directions
Step 1
In a stand mixer bowl, add milk, dry yeast and sugar and mix well.
180 ml milk (lukewarm)
10 gr dry yeast
100 gr brown sugar
stand mixer
Step 2
Add the eggs, salt, cinnamon, allspice, orange zest, flour (add 80% of the amount at that point, keep 20% aside) and the butter.
2 free range eggs
5 gr salt
5 gr cinnamon
5 gr allspice
Orange zest
70 gr soft butter
Step 3
kneading on the lowest speed for additional 7 min.
Step 4
Round the dough and place in an oiled bowl, covered with a towel, until doubled in size.
towel
oiled bowl
Step 5
Deflate the dough and divide to 90-100 gr pieces. Round each piece into a tight ball and place in a tray (with a parchment paper so you won't have any problems to get the buns out once ready). Place the balls, leaving one inch space between one to another.
baking sheet
parchment paper
Step 6
Cover the tray with a towel until the buns touch each other.
towel
Step 7
Prepare the cross batter by simply combining flour and water in a bowl until you get a thick paste consistency. Transfer the batter into a piping bag.
70 gr flour
100 ml water
piping bag
Step 8
Preheat the oven to 375F or 190C.
Step 9
Once the buns are ready to bake, pipe the batter in a cross shape on top of them.
Step 10
Bake for 20-25 min, until the crust has gotten a nice golden color.
Step 11
Remove from the oven and immediately brush with the marmalade.
Apricot marmelade
Step 12
Eat while still warm!
