750g flour, plain, sifted
110g sugar, caster
14g dried yeast
3.5tsp mixed spice
200g candied orange peel, chopped
Finely grated rind of one orange
100g butter, chopped
25g flour, plain
55g caster sugar
1/4tsp mixed spice
Combine dry ingredients into large mixing bowl
Gently warm butter & milk until butter melts. Mix should be tepid
Whisk egg into milk mix
Add wet to dry, and stir
Turn dough onto floured bench and knead for 10 mins (or 5 mins with a machine & a dough hook), until smooth
Place dough in a lightly oiled bowl & stand in a warm place 40-60 mins. (Recipe says 40mins & doubled in size, but I've left it longer when things have come up, and usually it's only 1 1/2x in size increase, not 2x, which is fine)
Knock back dough & cut into 16 equal pieces. Knead each piece into a ball, place in a 22cm square tin (or closest approximate, mine is rectangle), double paper lined.
Cover with a damp teat fowl in warm place 40-60 mins (see above rising guidelines). Mine NEVER double in size and are fine.Just need to rise a bit. Usually wait 60 mins.
Preheat oven 220*C
Make the cross mix -combine flour and water and into fine nozzled piping bag (paper is fine). Pipe crosses over top of buns.
Bake 10 mins, then reduce temp to 200C, and bake for another 10 mins. They're ready when hollow when tapped. Or I check done-ness better by how cooked the bun joined-bits are. Mine usually take 40 mins. With my dodgy oven, I've had to wrap in foil for last 10 mins.
For glaze, boil sugar and spice with 1/4C water. Simmer 2-3 mins
Turn hot buns out onto rack after 5 mins. Brush hot glaze over hot buns, leave to cool (or not!)