Preparation time 30min
Total time 2h 40min
Serving size 12
Dough
130 g unsalted butter, cut into pieces, plus extra to grease
200 g milk
50 g rapadura sugar
2 ½ tsp dried instant yeast
2 eggs
500 g baker's flour, plus 1 tsp & extra to dust
2 tsp ground cinnamon
20 g instant coffee
1 tsp sea salt
50 g sultanas
150g chopped pitted dates
100g chopped walnuts
Piping mixture
40 g plain flour
50 g water
1 tsp grapeseed oil
1 pinch sea salt
Syrup
40 g water
40 g rapadura sugar
Preparation
Dough
Grease a large bowl and line a baking tray (30 x 40 cm), then set aside.
Place a bowl onto mixing bowl lid and weigh butter into it, then set aside.
Place milk, sugar and yeast into mixing bowl, then heat 2 min/37°C/speed 2.
Add eggs, flour, cinnamon, coffee powder and salt, then mix 20 sec/speed 3, then knead Dough 5 min.
Knead for a further Dough 3 min, adding the reserved butter 1 piece at a time through hole in mixing bowl lid.
Place a small bowl onto mixing bowl lid and weigh sultanas, dates & nuts into it. Toss with 1 tsp baker's flour then set aside. Place dough on a lightly floured silicone bread mat or work surface. Press dough out to flatten, then sprinkle with the fruit & walnuts and knead by hand until fruit & nuts are incorporated. Place dough in prepared bowl, cover with a silicone bread mat or a tea towel and set aside in a warm place to prove until doubled in size (approx. 1-1.5 hours). Clean and dry mixing bowl.
Divide dough into 12 equal-sized pieces (approx. 105-110g) then form into buns and place them 3 cm apart on prepared baking tray. Cover with a tea towel and set aside for 30 minutes. Continue with recipe.
Piping mixture
Preheat oven to 200°C.
Place a bowl onto mixing bowl lid and weigh flour and water into it. Add oil and salt and mix until smooth. Pour into a piping bag with a nozzle (10 mm) and pipe crosses on the top of the reserved buns. Bake for 20 minutes (200°C) until golden brown.
Syrup
Place water and sugar into mixing bowl and cook 2 min/100°C/speed 2.5, without measuring cup.
Brush sugar syrup onto the buns while still warm. Allow to cool on the tray for 10 minutes, before transferring onto a wire rack. Serve fresh or toasted, with butter.