Instructions

• Step ONE:
• 01 Using a food mixer with a dough hook, combine sieved flour, yeast, spices, raisins, candid peel and sugar. Melt together milk and butter, add the egg and pour into the dry flour, yeast mixture. Mix well. Set the mixer on low and work the ingredients to form a soft dough. Now increase the speed to high and knead for 8-10 minutes until the dough is smooth and elastic.
• Step TWO:
• 02 Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise in a warm place for an hour or so until doubled in size.
• Step THREE:
• 03 Tip out the dough onto a lightly floured surface and knock back to its original size. Divide into 12 equal sized pieces and shape each one into a small bun. Lay each bun into a slightly oiled cake tin or flat baking tin. Cover with cling film and leave to rise for a further 30 minutes until the dough doubles in size.
• Step FOUR piping paste:
• 04 Mix the flour, sugar and water together to form a paste and spoon into a piping bag. When the buns have doubled in size pipe paste over the buns to form a cross.
• Step FIVE:
• 05 Place the buns into a hot, preheated oven and bake for 30-35 minutes until well risen, golden and brown. Remove from the oven and glaze each bun heavily with hot maple syrup glaze.
• Step SIX maple syrup glaze:
• 06 As the buns bake, place maple syrup and orange juice into a pan. Bring to the boil and simmer for a good 5 minutes or so until thickened and sticky. Using a pastry brush, glaze generously all the warm buns.
• Serve:
• 07 Either enjoy hot or cold but always particularly good with lashings of unsalted butter.