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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine one package of yeast, water, and milk; stir well. | 2. Mix with potatoes, sugar, and 1 cup of the flour. Whisk until combined and refrigerate for 8-12 hours. | 3. Remove the sponge from the refrigerator, and add remaining yeast, salt, butter, eggs, spices and orange peel. Beat in flour by cups until combined. | 4. Knead by hand or with a dough hook for 5-10 minutes, until elastic. Add the dried chopped fruit and knead until just combined. | 5. Place in a warm, humid area and allow to rise 1-2 hours until doubled in volume. (If the kitchen is cold, put the dough in the oven (NOT heated), with a pan of water just off the boil on the rack beneath. The steam will prevent a skin from forming, and the hot water will give enough heat to let the dough rise without cooking it (and killing the yeast). | 6. Fold out gently and separate into 32 pieces of dough. A bench scraper works very well here - cut the main ball in half, then quarter each half, then quarter each quarter. This means you halve the dough 5 times in total, but it’s easier for me to track as above. | 7. Fold the corners in to make balls. Pull the dough tight at the bottom to smooth the balls out. 2 halfsheets will hold the entire batch with room to rise. | 8. Bench proof for 40 minutes. | 9. Cut a cross onto the top of each ball (a slicing knife or razor blade works best to make the cross without pulling the dough together as with a scissors). Brush with egg yolk and water. | 10. Bake 20 minutes at 375, or until an instant read thermometer reads 205-210. | 11. Allow the buns to rest for at least 30 minutes. | 12. While the buns are resting, combine milk, sugar, and vanilla to make icing. | 13. When cool, drizzle icing on each bun, allowing it to collect in the cross. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	4 1/2	teaspoons		49.95	5.5134	6.4476	0.243
water	1/2	cup		0.0	0.0	0.0	0.0
milk	1/2	cup		74.42	5.8316	3.843	3.9894
potato	3/4	cup	mashed boiling dehydrated riced	86.625	19.6762	2.3062	0.1013
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
purpose flour	5	cups	divided	-	-	-	-
salt	1 1/4	1/4		-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
egg	2			143.0	0.72	12.56	9.51
cinnamon	2	teaspoons		-	-	-	-
nutmeg	1	teaspoon		11.55	1.0844	0.1285	0.7988
allspice	1	teaspoon		4.997	1.3703	0.1157	0.1651
clove	1	teaspoon		5.754	1.3761	0.1254	0.273
coriander	1/2	teaspoon		0.0383	0.0061	0.0036	0.0009
orange peel	1	teaspoon		1.94	0.5	0.03	0.004
vanilla bean	1	teaspoon	scraped	-	-	-	-
apricot fruit	3/4	cup	cut	55.125	14.4611	0.6431	0.1286
cranberry	3/4	cup	cut dried	37.95	9.8753	0.3795	0.1072
egg yolk	1			54.74	0.6103	2.6962	4.5118
water	1	tablespoon		0.0	0.0	0.0	0.0
sugar	1	cup	powdered	466.8	119.72399999999999	0.0	0.0
milk	1	tablespoon		74.42	5.8316	3.843	3.9894
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.