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1
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Combine 700 gm flour, sugar, yeast, spices,
sultanas, orange peel and rind and 1 tsp sea salt in a bowl. Gently warm
milk and butter over a low heat until butter melts and mixture is
tepid. Add egg to milk mixture and whisk. Make a well in the centre of
flour mixture, add milk mixture and stir. Turn dough onto a floured
surface and knead for 10 minutes or until smooth. Place dough in a
lightly oiled bowl, cover with plastic wrap and stand in a warm place
for 40 minutes or until doubled in size. Knock back dough and cut into
16 equal pieces. Knead each piece into a ball, place in a lightly
greased 22cm-square cake pan, cover with a damp tea towel and stand in a
warm place for 40 minutes or until doubled in size.
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2
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Preheat oven to 220C. Combine remaining flour and ¼
cup water and stir to a smooth paste. Spoon into a piping bag fitted
with a fine nozzle. Pipe lines down each row to form crosses. Bake for
10 minutes, then reduce temperature to 200C and bake for another 10
minutes or until golden. (They’re ready when they sound hollow when
tapped).
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3
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For glaze, combine ingredients with ¼ cup water in a
saucepan over medium heat, stirring until sugar dissolves. Bring
to the boil, reduce heat and simmer for 1-2 minutes. Brush glaze over
hot buns, then transfer to a wire rack to cool.
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