These spice-laden buns are traditionally eaten for breakfast on Good Friday and marked with a cross to represent the crucifixion of Jesus.
- 400 ml milk
- 120 g unsalted butter, roughly chopped, plus extra, to serve
- 750 g(5 cups) plain flour
- 75 g(⅓ cup) caster sugar
- 2 x 7 g yeast sachets
- 3½ tsp ground cinnamon
- 1 tsp mixed spice
- 150 g(1 cup) dried apricots, roughly chopped
- 80 g(½ cup) sultanas
- 80 g(½ cup) currants
- 1 orange, zested
- 1 lemon, zested
- 1 egg
- 75 g(½ cup) plain flour
- 25 m lsunflower oil
- ½ tsp mixed spice
- 125 g caster sugar
Place milk and butter in a small saucepan over medium–low heat and stir until melted. Cool slightly. Place flour, sugar, yeast, spices, dried fruit, orange and lemon zest and 1 tsp salt in the bowl of an electric mixer fitted with a dough hook. Stir to combine. Stir in egg, then milk mixture. Knead for 9 minutes or until smooth and elastic. Place in a greased bowl, cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Punch down dough, divide into 20 equal pieces, then knead each piece for 1 minute into a smooth ball. Place in rows on an oven tray lined with baking paper, cover with a tea towel and set aside in a warm, draught-free place for 45 minutes or until dough doubles in size.
Preheat oven to 220°C. To make paste, place flour, oil and 65ml water in a bowl and stir to a smooth paste. Transfer to piping bag fitted with a small plain nozzle and pipe a cross shape onto each dough ball. Bake for 10 minutes, reduce oven to 200°C and bake for a further 9 minutes or until golden.
Meanwhile, to make spice glaze, place mixed spice, sugar and 100 ml water in a small saucepan over medium heat and bring to a simmer, stirring to dissolve sugar. Remove from heat and cool slightly.
Brush buns generously with glaze. Serve warm or at room temperature with butter.