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Step 1
If using zest, proceed with step - if not, skip to step Place lemon zest or lime zest (optional) and 100 g baker's flour into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.
Step 2
Place milk and yeast into mixing bowl and heat 3 min/37°C/speed 1.
Step 3
Add reserved grated zest and flour mix, remaining baker's flour (or total 500 g if you skipped step 1), salt, butter, caster sugar, egg, ground cinnamon, ground nutmeg and ground cloves and mix 6 sec/speed 7. Scrape down sides and lid of mixing bowl with spatula.
Step 4
Add sultanas and currants then knead Dough /2 min.
Step 5
Preheat oven to 200°C. Line a baking tray with baking paper and set aside.
Step 6
Transfer dough onto silicone bread mat or floured work surface and work into a ball. Wrap in silicone bread mat, or place into a bowl and cover with plastic wrap or a kitchen towel. Leave to prove in a warm place until doubled in size (approx. 30 minutes).
Step 7
Knock down dough and divide into 12 equal-sized pieces. Form into rolls and place close together onto prepared baking tray then set aside to prove again while you prepare the piping.
Step 8
Place plain flour, salt, olive oil and water into mixing bowl and mix 30 sec/speed 4.
Step 9
Pour into piping bag and pipe crosses onto the top of buns. Bake for 10-15 minutes (200°C) or until golden brown. Clean and dry mixing bowl.
Step 10
Place water and sugar into mixing bowl and cook 2 min/100°C/speed 3.5.
Step 11
Using a pastry brush, apply hot sugar syrup onto buns while still warm.
Step 12
Allow to cool on tray for 5 minutes before transferring onto a wire rack. Serve warm.