Sticky buns with a bit of spice
I always recommend using organic ingredients when possible.
The recipe is listed below as well for convenience. The buns will need to be made first. For the cross and the glaze please see below.
250g bread flour
125g plain flour
125g ‘00’ flour
50g golden caster sugar
8g fine sea salt
75ml warm water
175ml whole milk
7g/1 packet fast acting dried yeast
Juice of 1 blood orange (or other flavourful orange)
Zest of 1 small/medium blood orange (or other flavourful orange)
1 teaspoon of lemon zest
1 ½ teaspoons ground mixed spice
¾ teaspoon nutmeg
50g diced butter (room temperature)
About 80ml water
2 tablespoons apricot jam
2 tablespoon water
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You Will Need
Measure out the milk and water, then dissolve the yeast in the mixture. Separately put the flours, salt and sugar in a bowl and pour in the milk/water/yeast mixture. Bring together with your fingers.
Once it has come together it will be a slightly dry ball. Add the other ‘wet’ ingredients, being the butter and the egg and knead in until combined.
Once this comes together and the ‘flavour’ ingredients. First the spice and nutmeg, then the zests. Remove the currants and sultanas from the juice with a slotted spoon and add to the mixture and bring together.
Make the glaze 5 minutes before the end of cooking. Dissolve the jam and water together but do not allow boil. Once dissolved strain the mixture through a sieve into a small bowl. Once the buns are baked glaze each one with the jam mixture. Once all are glazed give a second coat and make sure the whole of tops are covered.
Leave too cool. Best served toasted under the grill and buttered.