Bread Ingredients

• 500g bread flour, plus extra for dusting
• 75g The Australian Carob Syrup
• 2 tsp mixed spice powder
• 1 tsp ground cinnamon
• 1 lemon, finely grated zest only
• 5g salt
• 10g fast-action dried yeast
• 40g butter
• 240ml milk
• 1 free-range egg, beaten
• 200g sultanas
• 50g finely chopped mixed peel
• oil, for greasing

Topping Ingredients

• 75g plain flour + 50gm water for the cross
• 2 tbsp honey, for glazing

Method

1）Put the flour, spices and lemon zest into a large bowl and mix together. Move the mixture to mixer. Then add the salt and yeast, placing them on opposite sides of the bowl.

Add the butter, carob syrup and milk to the dry ingredients. And mix well until the dough become soft and smooth.

2）Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Knead with mixer for 10 minutes until silky and elastic and forming a smooth ball.

3）Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.

Optional*Knead the dough and proof it again for the second time for about 1 hour or doubled in size. (you can skip the second proofing if you do not have enough time). Double proofing give it a finer gluten structure, resulting in even softer bun.

4）Turn the dough out on to a floured surface and divide into 6 balls. Strecth the balls and fold inward.Line 1-2 baking trays with paper and place the balls on the tray.

Cover the tray with wet cloth. Leave for 40-60 minutes until the buns have doubled in size.

5）Preheat the oven to 220C

6）For the topping, add the flour to a bowl with water. Mix together to make a paste and spoon into the icing bag.

7）When the buns have risen pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown。

8）Dilute the honey,while the buns are still warm, brush the buns with honey water to give a nice shine, before setting aside to cool on a wire rack.

Method

1）Put the flour, spices and lemon zest into a large bowl and mix together. Move the mixture to mixer,Then add the salt and yeast, placing them on opposite sides of the bowl.

Add the butter,carob syrup and milk to the dry ingredients. And mix well until the dough become soft and smooth.

2）Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Knead with mixer for 10 minutes until silky and elastic and forming a smooth ball.

3）Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.

Optional*Knead the dough and proof it again for the second time for about 1 hour or doubled in size. (you can skip the second proofing if you do not have enough time). Double proofing give it a finer gluten structure, resulting in even softer bun.

4）Turn the dough out on to a floured surface and divide into 6 balls. Strecth the balls and fold inward.Line 1-2 baking trays with paper and place the balls on the tray.

Cover the tray with wet cloth. Leave for 40-60 minutes until the buns have doubled in size.

5）Preheat the oven to 220C

6）For the topping, add the flour to a bowl with water. Mix together to make a paste and spoon into the icing bag.

7）When the buns have risen pipe a cross on each bun. Bake for 15-20 minutes until pale golden-brown。

8）Dilute the honey,while the buns are still warm, brush the buns with honey water to give a nice shine, before setting aside to cool on a wire rack.