| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 400 grams Wholegrain Bread Flour plus extra for kneading the dough
- 2 tablespoons Active Dry Yeast
- 150 grams Dates roughly chopped
- 70 grams Walnuts chopped
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Ginger
- ¼ teaspoon Cardamom
- ¼ teaspoon Cloves
- 200 ml Skim Milk
- 2 tablespoon Rice Bran Oil or Vegetable Oil
- Orange Zest
- 2 tablespoon Honey
- 1 Egg
Egg Wash
- 1 Egg Beaten with 1 tablespoon milk
Crosses
- 3 tablespoons Plain Flour
- 2 tablespoons Caster Sugar
- 2 tablespoons Water
Glaze
- 2 tablespoons Brown Sugar
- 2 tablespoons Boiling Water
Ingredients
Egg Wash
Crosses
Glaze
| |
Instructions
- In a large bowl combine flour, yeast, dates, walnuts and spices. Mix well.
- Warm milk, oil, zest and honey in a small saucepan over medium heat until tepid. Whisk egg through this, pour into the centre of the flour mixture and mix until a large dough ball has formed.
- Dust the kitchen bench with some of the extra flour and knead the bread for 10 minutes.
- Place the dough in an oiled bowl, cover with cling warp and leave to rest overnight in the fridge or stand the bowl in a warm, draught-free place for 50 minutes to allow the dough to ferment and rise.
- Remove the dough from the bowl and punch it a few times to remove any air pockets. Knead gently until the dough is smooth.
- Divide the dough into half, then quarters, then keep diving until you have 16 pieces and roll with floured hands into balls. Place on a lined baking tray, cover with a tea towel and allow to stand in a warm place for 40 minutes.
- Preheat oven to 220c. Brush the buns with egg/milk glaze. Mix the paste for the crosses and spoon into a small snap lock bag. Cut a tiny section off the corner and pipe crosses over each bun.
- Bake for 20 minutes or until brown. Combine sugar and boiling water for the glaze and brush over the buns while warm.
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