Method
- In a mixing bowl, using the dough hook attachment, mix the Middleton’s White Bread Mix, granulated sugar, ground cinnamon, dried cranberries and orange zest ingredients until all combined.
- Add tepid milk, light olive oil and the beaten egg to the dry mix, mix on slow speed for 2 minutes.
- Scrape down and mix for a further 6 minutes at a slow speed.
- Leave the dough to rest on a floured surface, covered with a damp cloth for 10 minutes.
- Divide the dough into 110g portions, form them into balls and place in a parchment lined baking tin with 1” depth, sides large enough to hold 18 buns. Ensure there is a gap between each bun to enable them to spread a little.
- Prove for 45 minutes.
- Once proved, mix the plain flour and cold water together to make a paste thick enough to pipe. If the paste is not thick enough add a little more flour until you have a piping consistency.
- Put the flour paste into a piping bag and snip the end to approx. ¼ cm diameter. Pipe over the buns to form a traditional cross pattern.
- Bake at 200oC for 20 – 25 minutes until golden brown.
- Whilst the buns are baking, make the glaze by mixing the maple syrup and orange juice together in a pan.
- Bring to the boil to reduce slightly until it becomes syrupier.
- On removing the baked buns from the oven, brush the syrup over them and leave to cool completely.
Chefs Tip:
Don’t be afraid to experiment with other fruit or try soaking the fruit in your chosen beverage overnight for a special occasion.
Serve warm with a generous wedge of butter.