Ingredients

The following ingredients have 12 Servings
  • 1 cup warm water
  • 1 envelope of quick rise yeast
  • 3 tbsp sugar
  • 1 large egg
  • 2 ½ cups all purpose flour plus 2 tbsp
  • 1 tbsp olive oil
  • 1 Pinch of salt
  • 2 tsp ground cloves
  • 3 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 cup dried raisins
  • 1/2 cup all purpose flour
  • ¼ cup plus 6 tsp of water
  • ⅓ cup apricot jam
  • 2 tbsp water

Instruction

  • Line a baking tray with parchment paper and dust lightly with some flour.
  • In the bowl of a stand mixer, add the warm water, yeast, sugar, egg, flour, olive oil, salt, cloves, cinnamon, ginger and raisins.
  • Using a dough hook attachment, mix the ingredients on low speed for about 4-5 minutes until they have come together.
  • Dust your table with some flour and dump the dough onto the work surface.
  • Sprinkle some extra flour on top of the dough if it seems sticky and knead the dough into a ball shape.
  • Transfer the ball to a bowl that has been lightly sprayed with oil .
  • Cover with plastic wrap and leave in a warm, humid place until doubled in size.
  • Once the dough has risen enough, dump it back out onto the table and knock out all of the air from it.
  • Roll the dough into a log shape and cut it into 12 even sized pieces.
  • Roll each piece into a tight ball and place on your prepared baking pan in a 4 x 3 pattern making sure to place each ball almost touching.
  • Cover with a clean towel and let rise for another hour or until they have started to rise and touch sides with each other.
  • Preheat the oven to 375° F.
  • While they are rising make the mixture for the cross. Mix the water and flour together to form a smooth paste. Once the buns are ready for the oven, using a piping bag with a very thin nozzle or zip lock back with the corner snipped of, squeeze the cross mixture across the buns in both directions to form the cross.
  • Place in the oven and bake for about 20 minutes and golden brown.
  • Bring the apricot jam and water to a boil in a pot. Simmer until thin and runny.
  • Glaze the buns and let cool. Best served the same day.