Soft, fragrant, fruit-studded Easter buns with a proper flour-paste cross and a sticky apricot glaze.
Ingredients
- 610g bread flour
- 7g instant yeast
- 1/4 cup caster sugar
- 2 tsp cinnamon, 1 tsp mixed spice
- 1.5 cups warm milk
- 50g butter, melted
- 1 egg
- 1.5 cups sultanas
- Zest of 1 orange
- 1/2 cup flour extra (for crosses)
- Apricot jam (for glaze)
Method
- 1
Mix flour, yeast, sugar and spices. Add milk, butter and egg; knead 8–10 minutes until smooth and elastic.
- 2
Knead in sultanas and zest. Prove covered until doubled, about 1–1.5 hours.
- 3
Knock back, divide into 12, shape into tight balls and arrange snugly in a lined pan. Prove 30–45 minutes.
- 4
Pipe crosses using a paste of flour and water.
- 5
Bake at 180°C for 20–22 minutes until golden and hollow-sounding.
- 6
Brush hot buns with warmed, sieved apricot jam. Serve warm with butter.