Put the flour, salt, spice, butter, sugar and yeast into a Kitchen Aid/mixer fitted with a dough hook. Then, add the milk and mix slowly to start until it’s combined, and then mix on a medium speed for 5 minutes. Add the lemon zest and dried fruit, then mix for a further minute. Then, cover and leave to prove until it is double in size.
Lightly flour the work surface, place the dough from the mixer on to the surface, then divide the dough into 12 even-sized balls. Roll them about, and then place them onto a greased baking tray.
Pipe over the cross (flour and water mix) then leave and allow them to double in size.
Bake them at 200C for 30 minutes, brush with sugar stock syrup and serve them warm.
45g unsalted butter, cut into cubes, plus extra for greasing
85g caster sugar
14g dried yeast
375ml tepid milk
125g mixed dried fruit
For the topping
1 tbsp plain flour, mixed with water
For glazing
Thick sugar stock syrup
Method
Put the flour, salt, spice, butter, sugar and yeast into a Kitchen Aid/mixer fitted with a dough hook. Then, add the milk and mix slowly to start until it’s combined, and then mix on a medium speed for 5 minutes. Add the lemon zest and dried fruit, then mix for a further minute. Then, cover and leave to prove until it is double in size.
Lightly flour the work surface, place the dough from the mixer on to the surface, then divide the dough into 12 even-sized balls. Roll them about, and then place them onto a greased baking tray.
Pipe over the cross (flour and water mix) then leave and allow them to double in size.
Bake them at 200C for 30 minutes, brush with sugar stock syrup and serve them warm.