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1
Measure the yeast mixture, flour, brown sugar and salt into a large bowl. Stir to mix and then add the cold milk followed by the boiling water. Stir thoroughly to mix.
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2
Leave to stand for 3 minutes. Melt the butter and assemble the rest of the ingredients.
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3
Once the 3 minutes is up, stir in the rest of the ingredients except for the flour.
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4
Now add as much flour as need to make a dough just firm enough to turn out on a board and knead. [The original recipe suggests 3 cups. I needed 4.].
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5
Knead the dough for 5-10 minutes until smooth and satiny and it springs back when you press it with a finger.
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6
Oil a large bowl and turn the dough ball in this until it is all coated. Cover the mixture with plastic wrap and leave to stand until it doubles it original bulk.
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7
Turn out on a floured board, knead lightly and cut into 30 evenly sized pieces.
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8
Form each piece into a ball and arrange the buns in rows in a dish or pan with at least 1 cm between them. A roasting dish works well and takes about 15 buns.
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9
Preheat the oven to 220u00b0C/425u00b0F and when ready turn the heat down to 200u00b0C/400u00b0F.
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10
Put crosses on the buns.Make a paste of the flour and oil and then add enough water to make a dough that can be forced out of an icing bag. Pipe the crosses on the buns.
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11
Put the buns in the oven and bake for about 15 minutes until they brown slightly and feel firm. Remove from oven and glaze with a hot syrup made by heating sugar and water.
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12
Cool buns on a rack. Store in airtight containers when cold.
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13
If you want to make a smaller quantity, halve the ingredients except for the egg. You may need more flour.
