- A boozy take on a beloved classic.
- 4 cups bread flour
- 1¼ cups milk
- 1 apple, cored and finely chopped
- 1 cup raisins
- ⅓ cup granulated sugar
- 3½ tbsp unsalted butter
- ⅓ cup Goslings Black Seal Rum
- 1 medium free-range egg, beaten
- 7 gm sachet of fast-action dry yeast
- 2 tsp ground cinnamon
- 1 tsp salt
- Zest of two oranges
- ⅓ cup plain flour, plus extra for dusting
- For the Glaze:
- 2½ cups sugar
- 1¼ cups water
- ¾ cup light corn syrup
- Place raisins in a small bowl and top with rum. Leave them to soak for at least 30 minutes or overnight if you want a stronger rum flavour.
Add milk to a saucepan and bring to a boil. Once boiled, turn off heat and leave the milk to cool slightly.
Combine the bread flour, salt, yeast, butter and egg. Add the warm milk little by little until a sticky dough is formed.
Drain the rum raisins, discarding any liquid that hasn’t been absorbed and add them to the dough mixture, along with the chopped apple, cinnamon and orange zest.
Tip the dough mixture out onto a lightly floured surface and knead for about 5 minutes or until it becomes elastic.
Roll dough into one large ball and place in a lightly oiled bowl. Cover the bowl with a tea towel and leave it to rise for an hour. It should double in size.
Once risen, turn the dough out and divide it into twelve equal pieces. Roll each piece into a smooth ball and place onto a lined baking tray. Make sure there is a gap between each dough ball. Leave to rise for one hour. Dough should double in size again and buns should be just touching.
To make the crosses, combine plain flour with a few tablespoons of water and mix until a runny paste is formed (careful not to make it overly runny!). Add paste to a piping bag and pipe neat crosses onto each bun.
Place the buns in the oven and bake at 375 degrees Fahrenheit for 18–25 minutes, checking at regular intervals.
While the buns are baking, make the glaze by combining sugar, water and corn syrup over moderate heat until sugar is completely dissolved.
Once buns are golden brown, remove them from the oven.
While still warm, brush the tops of the buns with glaze and leave them to cool completely on a wire rack before serving.
Yields 12 buns.