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125ml whole milk
1 British Blacktail Free Range Medium Egg
500g strong white bread flour
75g caster sugar
1 tsp ground cinnamon
10g fast action yeast
1 orange, finely grated zest
75g white chocolate, chopped
75g mixed peel
Oil, for greasing
1 tbsp no peel orange marmalade
Put the milk, 125ml water and butter into a saucepan and gently warm, until the butter has melted. Set aside to cool to room temperature, then beat in the egg.
Put the flour into the bowl of a stand mixer. Add the sugar, salt and cinnamon, mix it together then add the yeast and orange zest. Using the dough hook on medium speed, slowly pour the milk mixture in and knead for 4-5 minutes, or until a smooth, elastic dough forms. You may not need all the mixture, or you might need a splash more milk to clean any floury patches in the bowl. Add the chocolate and mixed peel, then knead briefly to combine.
When the dough feels soft and silky, place it in a lightly oiled, covered bowl and leave to rise for at least 1 hour or until at least doubled in size. Line a large baking tray or trays with baking parchment.
Tip the risen dough onto a work surface and fold it over itself to knock out any large pockets of air. Divide the dough into 12 pieces and, using a cupped hand, roll them into balls. Evenly space the dough on the prepared baking tray(s), leaving enough room for them to double in
size. Cover and leave for 1 hour, or until the buns are noticeably larger. Meanwhile, preheat the oven to 200°C, gas mark 6.
For the crosses, mix the plain flour with a few tsp water to make a loose paste. Transfer the paste to a piping bag, then pipe a thin line in a cross shape over each bun. Bake in a hot oven for 15-20 minutes, until golden brown all over. While the buns are hot, use a pastry brush to paint marmalade over the tops. Serve warm or cold – they’re delicious toasted.
If you’re after perfectly sized buns, weigh each piece of dough to make sure they are all equal.
Typical values per serving when made using specific products in recipe
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