- Pre-heat the oven to 220º/200º fan.
- In a large bowl, mix together the flour, yeast, butter, sugar, salt and spices. Use your fingertips to rub the ingredients together until the mixture resembles breadcrumbs.
- In a separate jug, whisk the egg, warmed milk and lukewarm water together.
- Attach the dough hooks onto the Dualit Hand Mixer. Slowly pour the wet mix into the flour mix, mixing continuously.
- Halfway through the wet mix, stop and add the marmalade to the bowl. Then, continue to slowly pour in the wet ingredients until all the flour has been combined into a ball of dough.
- Continue to knead for a few minutes. The dough will become smooth when ready.
- Leave the dough in the bowl, cover with cling film and leave to rise in a warm place for at least 45 minutes.
- After 45 minutes, remove the dough from the bowl and knock the air out, before placing on a lightly floured surface. Gently knead for a few minutes, forming into a long roll and then cutting it into 6 even pieces.
- Grease a baking sheet, place the 6 buns onto the parchment, cover with cling film and leave to rise in a warm place for a further 60 minutes or until doubled in size.
- In the chopping blender of the Dualit Hand Blender, pulse together the second lot of flour, butter and sugar until the mix resembles breadcrumbs.
- Continue to pulse slowly as you add cold water until a thick paste is formed.
- Put the pastry paste mix into a piping bag, then pipe onto the buns just before baking.
- Bake for 20-25 minutes or until golden brown.
- Remove the buns from the oven, place on a cooling rack and brush with loosened honey to glaze.
- Allow to cool and then enjoy!
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Top Tips...
- Extra marmalade can be added to the dough if preferred, along with a handful of raisins, sultanas or dates.
- If you don't have a piping bag, the pastry cross can be made by adding half the water to the pastry mix to form a dough, then roll out into a thin rectangle. Cut into thin strips and then simply lay across the top of your buns.
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