- 200ml milk
- 50ml water
- 2 x 7g sachets of dried yeast
- 75g dried figs, chopped
- 100g sultanas
- 1 cup of water
- 55g unsalted butter
- 455g strong bread flour, plus extra for dusting
- 2 teaspoons of mixed spice, ground
- 2 teaspoons of cinnamon, ground
- 1 teaspoon of ginger, ground
- 1/2 teaspoon of salt
- 55g caster sugar
- 1 large egg
- 100g dark chocolate, chopped
- 1/3 cup water
- 75g plain flour
- 1/3 cup of water
- 2 tablespoons of caster sugar
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of mixed spice, ground
First let's make the dough. Add the milk and water to a small saucepan and heat on low for a few minutes or until just warm.
Transfer the warmed milk mixture into a medium bowl, stir in the yeast and set aside.
Place the figs and sultanas in a separate small bowl and cover with water (roughly 1 cup of water). Set aside to soak, which will make the fruit plump and moist.
Meanwhile, add the butter to a small frypan and cook over low heat until melted.
Into a large mixing bowl sift the flour and spices, then add the salt and sugar and stir to combine.
In a small bowl, lightly whisk the egg.
Make a well in the centre of the flour mixture and pour in the melted butter, followed by the yeast mixture and then the whisked egg.
Using a fork, mix well until you have a rough dough, then transfer to a flour dusted work surface. Knead for about 10 minutes, or until soft and springy.
Wash and dry your large mixing bowl then dust it with flour. Place your dough in the bowl, cover with a damp tea towel and leave it to rise in a warm place for an hour or until doubled in size.
Once risen, transfer the dough to your clean, flour dusted work surface. Knock the air out of the dough by bashing it with your first, then sprinkle over the dried fruit and chocolate.
Knead the dough for 1-2 minutes, until the chocolate and fruit are evenly dispersed.
Preheat your over to 190 degrees celcius, then line a large baking tray with baking paper.
Divide the dough into 12 equal pieces and roll each into balls, spacing them evenly on the baking tray. Cover again with a tea towel and leave them in a warm place for an additional 30 minutes, or until doubled in size.
While your dough again rises, it's time to make the mixture for the crosses. Add the flour and water to a small bowl and mix until a thick paste is formed. Set aside.
Remove the tea towel from the buns and gently pat them down. Using a piping bag or a spoon, draw a cross over the top of each bun using the flour paste.
Place buns into the oven and cook for 15-20 minutes, or until golden brown. Transfer to a wire cooling rack to cool.
Meanwhile, heat the sugar and water in a small saucepan over a low heat until the sugar is dissolved. Mix spices into the glaze then brush glaze liberally over buns.
Enjoy on their own, or cut them in half and serve with butter and a cup of tea. Delicious!
Article via Hurricane Snoz Bakes