Sift the bread flour, caster sugar and salt together in a bowl then mix in the yeast. Gradually add the mixed milk and warm water and mix to achieve a smooth pliable dough. Lightly flour a work surface then tip out the dough and knead for 5-6 minutes until pliable. Place back into the bowl, cover with a clean tea towel and allow to prove (rise) for 1 hour.
Carefully mix the peel, orange zest, sultanas and ground cinnamon into the dough and make sure they are evenly distributed. Then leave to rise in the bowl for another hour.
Lightly grease 2 large baking sheet and then pull off 75g pieces of the dough and make them into balls. Weigh one to get an idea of how much dough constitutes 75g. Place the balls onto the baking sheets and allow to rest and prove for another hour. Slightly flatten the tops.
Preheat the oven to 220°C / Gas Mark 8.
Make the flour piping by combining the plain flour, tablespoon of caster sugar and 80ml of water and blend until the mixture is smooth. Transfer to a piping bag and with a small plain nozzle pipe a cross over the top of the buns.
Bake the buns for 10 minutes at 220°C then turn the oven down to 200°C (180°C Fan) / Gas Mark 6 and bake for a further 15 minutes.
Allow to cool for 10-15 minutes and serve warm. The buns can also be sliced in half, toasted and served with butter.
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