Method

• 1.
  Place the dried fruit in a medium bowl and cover with water. Stand overnight to soak.
• 2.
  For the dough, bring the milk to a simmer in a small saucepan over medium heat (do not let it boil). Set aside to cool.
• 3.
  Place the orange in a medium saucepan and cover well with water. Bring to the boil, reduce heat and gently boil for 1 hour or until a sharp knife goes through it easily.
• 4.
  Drain. When cool enough to handle, quarter the orange and discard seeds. Place in a blender and whiz for 1-2 minutes until a smooth puree. Set aside to cool.
• 5.
  Place 500g flour, sugar and 1 tsp fine salt in a stand mixer fitted with the dough hook and stir to combine. In a separate bowl, lightly whisk the cooled milk, egg and yeast, and add to the dry ingredients. Knead for 5 minutes on medium speed. Scrape down side of bowl to ensure all dry mix is incorporated. Knead for another 5 minutes until dough is smooth and comes away easily from sides of bowl.
• 6.
  With mixer still running, add the butter, a little at a time, stopping and scraping down side of bowl to make sure all is incorporated. Knead for 4-5 minutes until dough is firm and shiny (not sticky). Take a small ball of dough and gently stretch it between your hands – you should be able to stretch it very thin without it breaking (windowpane test). If it breaks easily, knead for 2-3 minutes and test again.
• 7.
  Add 70g orange puree (freeze the rest for a later use) and knead to combine.
• 8.
  Drain the dried fruit and toss with the extra 50g flour. Add to the dough with the mixed peel and spices, and knead for 2-3 minutes until evenly dispersed (do not overmix or fruit will break down).
• 9.
  Turn dough onto a lightly floured bench and knead for 1 minute. Place in a lightly greased bowl and fold it by lifting it up and over itself a few times, turning the bowl 90 degrees between each fold. Rest, covered with a damp tea towel, for 1 hour.
• 10.
  Repeat one more time. Gently press the dough; it’s ready if your finger leaves a dent in the surface (if the dough springs back all the way, it needs longer proving).
• 11.
  For the glaze, combine the sugar, spices and 100ml water in a small saucepan over low heat. Bring slowly to the boil, stirring until sugar dissolves. Reduce heat and simmer, untouched, for 5 minutes until slightly reduced. Set glaze aside in pan, covered, at room temperature.
• 12.
  Line a baking tray with baking paper.
• 13.
  Turn dough onto a lightly floured bench and cut into 12 portions. Working with 1 piece at a time, flatten, then bring the edges together in the middle so it forms a rough ball. Flip it, seam-side down, then cup your hand over the dough and roll it on the bench using firm pressure until it forms a nice tight, round ball with a smooth, even surface.
• 14.
  Place buns on prepared tray, leaving space between each to allow them to expand. Cover with a damp tea towel and stand for 2 hours. Gently press the dough; it’s ready if your finger leaves a dent in the surface.
• 15.
  Meanwhile, preheat oven to 220°C/ 200°C fan-forced.
• 16.
  For the cross mix, combine all ingredients in a medium bowl with 75ml water and a pinch of fine salt. Whisk until a smooth paste. Spoon into a piping bag with a 3/5mm plain nozzle and set aside.
• 17.
  To make the egg wash, whisk the extra egg, extra 1 tbs milk and a pinch of fine salt in a small bowl. Brush over the buns, then pipe a cross onto the top of each bun.
• 18.
  Place buns in the oven, then reduce temperature to 200°C/180°C fan-forced and bake for 10 minutes. Rotate tray and bake for another 3-5 minutes until golden brown. Meanwhile, warm the glaze over low heat.
• 19.
  Once baked, lightly brush buns with glaze. Cool slightly on a wire rack, but not for too long. Buns are best eaten when still warm, although they’re also excellent the next day, toasted and served with lots of butter.