Method
- Soak dried fruit in orange juice for 2 hours before you begin. Mix all of the ingredients together besides the dried fruit and mixed peel for 10 minutes on a medium speed until smooth
- Drain off the orange juice and give the fruit a good squeeze before adding to the dough
- Add all of the fruit and mixed peel to the dough and mix for another 5 minutes
- Once the dough is done, rest it for 5 minutes
- Weigh the dough to 50g and roll into balls
- Place the dough balls into a tray with some space to grow
- Let the dough prove for at least 1.5 hours at room temperature
- Once proved, pipe on the cross mixture
- Bake the hot crossed buns at 200 degrees C (180 in a fan oven) for 20-25 minutes until golden brown
- Straight out of the oven brush the buns with warm apricot jam that has been diluted in a little bit of water.
Serve toasted with salted butter.
