Ingredients
For the dough:
4 cups bread flour
½ cup brown sugar
1 tsp salt
1 tsp cinnamon powder
1 tsp allspice powder
1 tsp vanilla extract
1 cup milk
1 tsp dry yeast
3 tbsp butter
1½ cup black raisins
1 orange, zested
2 whole eggs
For the topping:
1 cup T55 flour
½ cup icing sugar
80 ml milk
For the glaze:
1 cup water
2 cinnamon sticks
1¼ cup sugar
Method
1. Combine all the dry ingredients (except the yeast) in a separate bowl or the bowl of a stand mixer; mix on a low speed until just combined.
2. Add milk, one whole egg and vanilla extract; mix on a low speed until just combined.
3. Sprinkle yeast over the dough, and increase the speed to a medium; mix for 10 minutes until smooth.
4. Add butter little at a time until fully incorporated. Next, add raisins and orange zest and mix until combined.
5. Transfer to a large clean bowl and let proof for an hour and a half to two hours.
6. Remove from the bowl and portion into 14 even pieces, shape into smooth balls and arrange them on a baking tray lined with parchment paper. Make sure they are placed close together and cover with a damp cloth. Keep aside to proof.
7. In the meantime, assemble the glaze, topping and whisk together the remaining egg and reserve for egg wash.
8. For the topping, combine all the ingredients into a smooth paste, and transfer to a piping bag.
9. For the glaze, warm the water, sugar and cinnamon in a small bowl, until the sugar has completely dissolved; allow to cool before straining.
10. To assemble, make sure your oven is preheated to 175C preferably with a convection oven, if you have.
11. Once the portioned rolls have doubled in size, brush them lightly with the reserved egg wash and then pipe a cross on the surface of the buns and directly transfer into the oven.
12. Bake for about 15 minutes, rotating halfway.
13. Once the buns come out of the oven, brush generously with the syrup while hot. Serve and enjoy!
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Note: This recipe was first published in April, 2022
