Makes 12 extra large buns
Tin size 13 x 9 inch
15g dried yeast
1 1/4 cup warm milk
1/4 cup caster sugar
4 cups strong bread flour, or plain flour
60g butter, cubed
1 1/2 cups dried mixed fruit
2 tablespoons self raising flour
2 tablespoons apricot jam
Combine yeast, warm milk and caster sugar. Ensure the milk is not too hot – it should be just lukewarm so as not to kill the yeast. Whisk until lumps have been removed. All the yeast and sugar should be dissolved. Allow to rest for 10 minutes. Mixture will froth up, and increase in size.
In a large bowl (or mixer bowl), rub together butter and flour to create a breadcrumb like texture.
Combine flour with rested yeast mixture, eggs and dried fruit. Knead until smooth. If you use a stand mixer with dough hook, mix only until just combined, then tip out and finish with your hands. Kneading time will be approximately 10 minutes.
Place dough into a clean bowl that has been lightly oiled, and cover with cling film. Allow to rise in a warm place for approximately 45 minutes, or until the dough has doubled in size.
Punch down dough, and shape into 12 extra large buns, or 24 mini buns. Place into baking tin.
Cover with a clean tea towel and allow to rise once more for 15 minutes.
Meanwhile, combine self raising flour with just enough water to form a viscous paste. Put into a piping bag, and pipe the crosses on to the buns.
Bake at 190C degrees for 9 minutes, then reduce oven temperature to 170C degrees and bake for a further 13 minutes.
In a small bowl, mix the apricot jam with 2 tablespoons of boiling water. Stir until all lumps are removed to form a glaze.
Remove buns from the oven, and immediately brush with apricot glaze.