INGREDIENTS
For the yeast mixture
2 teaspoon Active dry yeast
1/4 cup Water
a pinch of Sugar
Main Ingredients
500 grams All purpose flour – Maida
100 grams Whole wheat flour – Atta
50 grams Sugar
25 grams Butter
1 teaspoon Salt
2 teaspoon Cinnamon
160 ml Milk (2/3 cup)
160 ml water (2/3 cup)
Other Ingredients
50 grams Sultanas
50 grams Raisins
50 grams Currants
For the Cross
80 grams Flour
80 grams Water (1/3 cup)
For the glaze
3 tablespoon Apricot Jam
2 tablespoon Water
INSTRUCTIONS
Dissolve the yeast in 1/4 cup of warm water and a pinch of sugar. Set aside for 5 minutes.
In the mean time, measure and add all the ingredients listed under main ingredients to a bowl. Add the yeast mixture. Knead the dough for 10 minutes. If using a stand mixer, knead for 5 minutes on medium speed. Don’t add additional flour while kneading. The dough will be slightly sticky.
Just tuck the dough tight and place it on a lightly oiled bowl. Cover with a plastic wrap or a shower cap (cool idea) and leave to rise until at least doubled in size . About 1.5 to 2 hours.
Remove the dough onto a flat surface and mix in the dry fruits. Knead in until evenly incorporated.
Cover and leave to rise for one more hour.
After the rise, remove the dough and fold it twice or thrice gently to release the air bubbles.
Roll the dough into a log, divide the dough into 12 pieces and roll into round balls. Place them fairly close together on an oiled sheet pan. Cover the pan with a plastic sheet or a tea towel and let it rise for another hour or until doubled in size. Preheat the oven to 200°C
For the cross – Mix the flour and water to a paste. Fill up a piping bag with the paste. Make a cross on the buns and bake for 18-20 minutes, or until golden brown.
For the glaze – Mix the apricot jam and water and microwave for 15 seconds. Brush over the top of the buns when still warm. Cool the buns on a wire rack.