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1
Mix the starter, water and 1 1/2 cups flour together and let proof, covered, overnight or 8 to 12 hours.
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2
In a large bowl, mix proofed starter, butter, milk powder, egg, and sugar together.
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3
In a small bowl, stir together 1 cup of remaining flour, salt and allspice.
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4
Add to dough mixture in large bowl.
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5
Mix well, adding remaining 1/2 cup flour if needed and knead by hand until dough is smooth and satiny.
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6
Pat dough out into a flat shape and spread fruits over dough.
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7
Fold dough over fruits a couple of times and then knead until the fruits are evenly distributed throughout the dough.
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8
Cover dough and let it proof until doubled.
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9
Gently deflate the dough and divide it into 12 equal pieces.
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10
Shape each piece of dough into a round ball and place on a greased sheet pan.
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11
Cover rolls and let them proof until almost doubled.
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12
Bake rolls at 425 degrees for 14 to 16 minutes.
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13
While rolls are baking, make a simple syrup of 1/2 cup sugar and 1/2 cup water and bring it to a full boil,stirring occasionally, then remove from heat.
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14
As soon as rolls come out of the oven, brush each roll top and sides, with syrup.
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15
When rolls cool, pipe a cross shape on top with a simple powdered sugar icing.
