Australian Table
Ingredients
Crosses
Glaze
Method
1.Grease a baking tray. Sprinkle yeast over milk in a jug. Stand for 5 minutes until foamy. Sift together flour and cinnamon into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir in dried fruit and caster sugar.
2.Whisk egg into yeast mixture. Pour over flour mixture. Mix to a soft dough. Turn out on a lightly floured board. Knead for 10 minutes, until dough is smooth and elastic.
3.Place in a lightly oiled bowl and turn until dough is covered with oil. Cover with plastic wrap, then a tea towel. Stand in a warm place until doubled in size (this is called proving). This will take about 45 minutes.
4.Preheat oven to 220°C. Punch down dough with fist to release air. Knead for a few minutes. Divide dough into 16 equal pieces. Knead each piece until smooth. Shape into balls. Arrange, close together on prepared tray. Cover with a tea towel. Stand in a warm place until doubled in size (about 40 minutes).
5.Prepare crosses by combining flour with water in a bowl until smooth. Place mixture in a piping bag (or plastic bag with corner snipped). Pipe crosses onto buns. Bake buns for 10 minutes. Reduce oven to 200°C and bake for another 10 minutes, until buns sound hollow when tapped.
6.Make glaze by combining all ingredients in a small saucepan. Bring to boil, stirring constantly. Reduce heat. Simmer for 1-2 minutes without stirring. Brush over hot buns. Transfer to a wire rack to cool. Serve warm with butter.
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