SERVES 12 Persons PREPARATION TIME 20 min.
COOKING TIME 20 min. STANDING TIME 1 min.
- 4 cups plain flour
- 1/2 cup brown sugar
- 1 ½ tbsp mixed spice
- 1 tsp salt
- 1 medium green apple, cored, finely chopped
- 1/2 cup dried cranberries
- 2 ½ tsp dried yeast
- 1 ¼ cups milk
- 100 g butter, cut into small cubes
- 1 egg
- 2 tbsp plain flour
- 2 tsp brown sugar
- 1 ½ tbsp water
- 1/4 cup brown sugar
- 1 ½ tbsp water
In a large bowl, combine flour, sugar, mixed spice, salt, apple and cranberries. Add the yeast, ensuring it doesn’t directly touch the salt or sugar.
In a MicroCook Pitcher combine the milk and butter. Heat in microwave on high/100%/900watts for 70 seconds, or until butter has just melted. The temperature should be warm but not boiling hot. Add to dry mixture with the egg and mix to soft dough with a KP Medium Spatula. Knead on lightly floured surface until smooth and elastic (about 7-8 minutes). The dough will be sticky, so just sprinkle with a little flour while kneading. Place in a clean large bowl, cover loosely with plastic wrap or a clean tea towel and allow to prove to a warm spot (40C is ideal- use proving function on oven if have one) for 30-40 minutes, or until roughly doubled in size.
Divide mixture into 12 or 15 evenly sized lumps. Knead each into evenly shaped balls. Place a TupperChef™ Large Baking Sheet onto an oven tray. Arrange balls touching each other and allow to prove a further 30 minutes, or until grown in size.
In a small bowl mix Cross ingredients until runny. Spoon into Decorating Pen. Pipe in two continuous lines across buns to make crosses. Preheat oven to 200◦C (180◦C fan). Bake for 20 minutes, or until golden and bases are cooked.
In a small heat proof bowl combine glaze ingredients. Heat in microwave on high/100%/900 watts for 60 seconds, stir until sugar is dissolved. Brush over buns and serve warm with butter or cool and store in Round Keeper.