- 10 oz whole milk room temp
- 2 large eggs room temp
- 3 oz brown sugar
- 1/8 oz nutmeg or allspice
- 1/2 oz salt
- 22 oz bread flour
- 1/4 oz instant yeast
- 3 oz cold butter
- 3 oz dried currants or raisins
- 2 oz candied orange peel
- rum, apple juice, or orange juice
- 1 large egg
- 2 oz water warm
- 5 oz whole milk
- 4 1/2 oz all purpose flour or bread flour
- 1/4 tsp baking powder
- pinch powdered sugar
- pinch salt
- 4 oz sugar
- 6 oz water
Soak the dried and candied fruits in the desired liquid for at least 10 minutes or up to overnight.
Combine the milk, eggs, sugar, spices, and salt together in the bowl of a stand mixer fitted with a hook attachment.
Add the flour and yeast and mix at low speed for 2 minutes then medium low for 4 minutes.
Add the butter and mix another 4 minutes at medium low speed or until it's fully absorbed and even in the dough.
Drain the fruits, add to the dough and mix just until even distributed throughout the dough, no more than a minute with the machine – mix by hand if it's taking longer.
Transfer the dough to another bowl, sprayed or buttered to keep dough from sticking, and cover so it can rise an hour at room temperature.
Punch down the dough, portion into desired amount, and round into buns.
Place buns on parchment lined baking tray or cake pan, cover, and allow to fully proof.
Preheat oven to 350F.
Prepare the cross paste by blending everything together until completely smooth and pipable.
Prepare the egg wash by blending together until competely smooth.
Before the dough bakes, brush it evenly but gently with egg wash and pipe crosses of paste over the dough.
Bake at 350F until completely cooked through and brown.
Prepare simple syrup by boiling the sugar and water together, allow to cool to room temperature before use.
Remove the buns from the oven and brush liberally with syrup, return to the oven and bake a few additional minutes to glaze the buns.
Remove the buns again and allow to cool completely.