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Makes 12
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For the cross
To glaze
- Add flour, yeast, salt, sugar, mixed spice and cinnamon to the bowl of a stand mixer fitted with a dough hook. Mix on low speed while adding the egg, butter and water. Turn the speed up to medium-high and mix for 10-15 minutes, stopping every few minutes for 30 seconds. Stop mixing once the dough is pulling away from the sides.
- Add the fruit and mix again until well combined.
- Grease a large bowl, add the dough, and leave covered, in a warm spot for one hour, until doubled in size.
- After an hour, knock the dough back by turning out onto a floured surface and folding it in on itself. Place it back into the bowl, cover, and prove for another 30 minutes.
- Turn the dough out onto a floured surface and split into pieces, about 90g each, rolling and tucking the dough into tidy buns. Turn each dough portion upside down and poke a large deep hole in the base of the dough and pipe in a generous amount of dulche de leche or caramel. Seal the dough, re-roll into a ball and place onto a lined baking sheet 2cm apart.
- Wrap loosely with cling film and prove for another 40-45 minutes, or until they spring back when you touch them.
- Preheat the oven to 190°C /170°C fan/gas mark 5.
- In a small bowl mix flour, oil, and water into a smooth paste. Spoon the flour mixture into a piping bag and pipe a cross on each bun.
- Transfer the buns to the oven and bake for 20-25 minutes, or until golden-brown and shiny. As soon as you remove the buns from the oven, brush them with apricot jam then set aside to cool on a wire rack.
Nutrition Facts
Per serving: 403kcals, 8.9g fat (4.4g saturated), 72.3g carbs (30.6g sugars), 9.9g protein, 3.3g fibre, 0.433g sodium
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