Ingredients :
- 1120 g bread flour
- 23 g bread improver
- 12 g salt
- 170 g caster sugar
- 35 g skimmed milk powder
- 170 g shortening
- 495 ml warm water 40°C
- 96 g yeast
- 90 g egg
- Crossing mix :
- 200 g soft flour
- baking powder
- 16 g milk powder
- 40 g shortening
- 200 g water
Method :
- Sieve dry ingredients together, rub in the shortening. Dissolve the yeast in the water and add the egg to this mix well, add the wet and dry together in a mixer and mix with a dough hook on speed 2 for 5 minuites
- Add the currents, mixed peel, and mixed spice to the dough and continue to knead for 1 minute, allow the mix to rest covered for 10 minutes
- Scale down the dough to 70 g pieces and roll into balls
- Place them on a lined baking tray, egg wash and allow to prove until doubled in size
- For the crossing mix, add all the ingredients together and beat until a smooth paste has been achieved
- Pipe on the crossing mix and bake on 220°C for 10 minutes
- As soon as they come out of the oven, brush each one with heavy sugar stock syrup and cool on a wire wrack
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