450g bread flour
3 tsp dried yeast
40g pure coconut sugar / palm sugar - grated
10g caster sugar
1 tsp mixed spice
50g dried cranberries - roughly chopped
1 tsp salt
150ml warm milk
50ml warm water
1 egg, beaten
50g unsalted butter, melted
50g plain flour + water - to make a thick paste
extra melted butter - brushing
- In a mixer fitted with a dough hook, combine flour, sugars, yeast, mixed spice and cranberries together. Knead to form into a slightly sticky soft dough. Add in salt and continue to knead until smooth and elastic (about 10 minutes).
- Add in melted butter and continue to knead until fully incorporated.
[At this stage, the dough should be able to stretched to form a window-like thin membrane without breaking].
- Shape the dough into a smooth ball and place in a greased bowl. Cover with lightly oiled clingfilm. Then place it in a warm, moist and draught-free place to allow the dough to rise until at least double or nearly triple its original size.
[To determine if the dough has risen long enough, poke a floured finger into the dough. When you remove your finger, the dough shouldn't spring back at all. If the dough springs back immediately, it is under-proved and needs more time to proof further.]
- Once the dough has doubled in size, punch down by pressing the dough out evenly with your hands.
- Divide dough into 12 pieces. Shape each piece into a smooth round ball and place on a lightly greased baking tray, allowing room between each bun for rising.
- Using a small sharp knife, score a cross on top of each bun, then cover with a damp tea towel and stand in a warm place to prove until almost doubled in size.
- Preheat oven to 180 degrees C. Combine flour and just enough water to make a thick paste. Spoon into piping bag and pipe crosses on tops of buns. Bake for about 15 minutes or until golden brown.
- Brush the buns with melted butter.