Yeast activated sweet bun with sultanas and orange peel
Combine the yeast, sugar and tepid milk in a bowl, cover with cling wrap.
Stand in a warm place (approx 10 mins) until mixture foams and froths.
Sift flour and spices into a large bowl.
Rub in butter using a broad bladed knife then finish with fingertips.
Toss the fruit through the flour, to coat the fruit.
Stir in yeast/sugar/milk micture, the lightly beaten egg and mix to a sticky dough.
Cover with cling wrap and stand in a warm place for 45-60 minutes until dough has doubled in size.
Grease a square, deep sided cake pan (20-25cm)
Knock down the dough and gently knead on a lightly floured surface for approximately 5 minutes until dough is smooth and silky.
Cut dough in half, knead lightly, cut each half in half again and continue until you have 16 balls of dough.
Place balls into greased cooking pan, cover with cling wrap and stand in a warm place for 10-15 minutes until the dough has risen to the top. 4 x 4 balls in each row
To make the flour paste, combine the flour sugar and water to form a thick paste. Cover with cling wrap, or place into piping bag with medium sized round nozzle attached.
Either pipe or drizzle flour paste into 'cross' shape on top of each bun - keep piping fluid by doing four at a time, first in one direction then rotate the pan and complete the cross.
Preheat oven to 200DegC
When buns have risen bake for 20-25 minutes.
Turn out onto tea towel then place wire rack on top, invert and cool (top side up).
Mix caster sugar with boiling water and brush generously over each bun while still warm
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