Directions

1Whisk lukewarm milk (warm separately in a saucepan) with yeast and sugar until mixtures froths.

2In a separate large bowl, mix the flour, salt, and spices. Gradually stir in the sultanas, citrus peel and orange zest. Make a well in the centre of the dry ingredients and stir in the melted Nuttelex, plus the milk/sugar/yeast mixture, and orange juice. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft and sticky dough.

3Place dough onto a lightly floured surface and knead for 5 minutes or so, until smooth. Then place the dough in an oiled bowl, cover with a damp tea towel and leave in a warm place for an hour or so until it has doubled in size.

4When the dough has risen, knead for a further 10 minutes then divide into 12 or 15 balls. (ensure buns are exactly the same size so they all bake evenly).

5Roll the dough into smooth balls and evenly space out on a large baking tray lined with baking paper. Cover with the damp tea towel, leave in a warm place for 45 minutes or so, until they have risen.

6Heat the oven to 200C (190C fan) / 400F.

7To make the crosses, mix 3 tbsp plain flour with 2 tbsp water to form a thick paste. Spoon into a plastic freezer bag and snip the corner, and slowly pipe cross shape. Then place in the oven and bake for 20 minutes on the middle shelf, until golden brown.

8To make the glaze, gently boil the sugar and fruit juice in a small pan for about 5 minutes until it starts to thicken into a syrup. Brush over the buns while they’re still hot. Allow to set before serving. These buns are most delicious served warm or toasted.

TOP TIPS:

1Weigh the dough balls to ensure they are all the same size and bake perfectly.

2Best served fresh from the ovenor toasted but you can store in an airtight container for 2-3 days or place in freezer.

3If freezing, slice them in half beforehand so that they can be toasted without defrosting first.