Serves: 10
INGREDIENTS
300ml Full cream milk
50g Butter, cubed
500g White flour, plus 140g for the crosses, and extra for dusting
1 tsp Cinnamon
85g Caster sugar
7g Sachet fast-action dried yeast
1 large Egg, beaten, plus 1 egg to glaze
Oil, for greasing
100g Dried cranberries
For the spiced honey butter
200g Salted butter, softened
1 ½ tsp Cinnamon
½ tsp Ground ginger
4 tbsp Cape Coastal Raw Honey
METHOD
1. Warm the milk in a small saucepan until steaming. Remove from heat and add butter.
2. Mix the dry ingredients in a large bowl. Pour in the milk mixture and the beaten egg, and mix until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic. Transfer to a clean oiled bowl, leave to rise for 2 hrs or until doubled in size.
3. Tip the dough back onto your work surface and knead again to knock out any air bubbles. Add dried cranberries and knead to incorporate. Divide the dough into 10 equal pieces. Roll each lump of dough into a smooth ball. Cover loosely with a piece of cling film and leave to prove again for a further 1 hr.
4. Heat oven to 180°C. Brush the buns with a beaten egg. Mix the remaining flour with enough water to make a thick paste, then transfer to a piping bag fitted with a small round nozzle. Use the paste to pipe cros-ses over the buns, then put a line across the middle of each bun. Bake for 25 mins until golden and cooked through.
5. Meanwhile, make the spiced honey butter. Put the butter, spices and Cape Coastal Raw Honey in a bowl and beat until smooth. Transfer to a bowl.
6. When the buns are cooked, remove from the oven and leave to cool for 10 mins on the baking tray. Serve the buns warm with the butter for spreading.
