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1
Set oven to 220c.
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2
Place flour in oven to heat while working through the recipe.
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3
Mix boiling water, milk, sugar in a large bowl.
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4
Sprinkle over the the yeast.
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5
Leave to stand until bubbles appear.
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6
Add 2 cups of flour to the yeast mixture and mix well.
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7
Cream butter and sugar together in a large bowl.
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8
Add egg, salt spices and vanilla.
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9
Mix well.
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10
Combine the spice/butter mixture with the yeast mixture.
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11
Add fruit and mix with well.
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12
Add most of the warmed flour to create a firm dough.
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13
Tip out onto a flowered bench and knead for 10 minutes.
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14
Cover with cling film and leave to rise until doubled in size.
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15
Knock dough down.
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16
Cut into 20 pieces and form into buns.
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17
Cover with cling film.
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18
Leave to double in size.
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19
While the buns rise make the pastry for the crosses.
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20
Add flour to a food processor.
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21
Cut butter into 9 cubes.
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22
Add to flour.
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23
Pulse to mix butter into the flour.
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24
While pulsing, add water in a stream until a bread crumb consistency is reached.
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25
Check that squeezing crumbs together will form a ball.
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26
Tip onto a floured bench and form into a ball.
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27
Refrigerate until the buns have risen.
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28
Roll pastry to around 3mm thin.
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29
Cut strips of pastry 1cm in width and long enough to cross the top of a bun.
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30
Brush milk onto pastry and place crosses on each bun.
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31
Cook buns at 220c for 10-12 minutes.
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32
While the buns cook make the glaze.
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33
Mix sugar and milk in a pot and boil for 2 minutes.
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34
When buns are cooked generously brush glaze over buns while still hot.
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35
Place on a cooling rack.
