-
Mix warm milk, yeast and 15g
of the caster sugar in a large jug and set aside in a
drought free place for 10 mins to allow to get frothy.
-
Add the butter and beaten egg
to the milk mixture and whisk together. Combine flour,
mixed spice, salt and the remaining 40g of sugar into a
bowl, make a well in the centre and add wet ingredients.
Mix with a wooden spoon until just combined.
-
Kneed mixture on a lightly
floured surface for 10-15 mins until smooth and elastic
(kitchen aid on low setting). Place the dough in a bowl.
Cover with a wet tea towel and put in a warm draught free
area until dough doubles in size.
-
Preheat oven to 190c and
line a square cake pan or oven tray with baking paper
-
Once dough has risen,
knead for another 2 mins. Make sure it's smooth and
elastic. Divide into 16 even pieces and shape into balls
and place them side by size in a 4x4 grid. Place in warm
draught free spot for 30 mins until the balls have risen a
further 2cm.
-
For the cross piping, add the
flour and water together and mix until you form a smooth
paste. Place mixture in piping bag and pipe an on-going
line down the centre of the rows, both ways to form your
crosses.
-
Bake in the oven for 20 mins
or until golden brown, checking at 18 mins. Once cooked
transfer to a wire rack.
-
For the sugar glaze, combine
the sugar and water in a saucepan and boil for a few mins.
until it forms a light syrup. While on the hob mix
constantly and don't let it caramelise. Once ready, brush
the glaze over the top of the buns.
DAILY
DINNERS 
