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Preparation time: 10mins
Cooking/baking time: 20mins
Serves: 12 med / 16 small
Calories - 12 buns: 175
P 5 | C 35 | F 2
Ingredients
Ingredients
Dry
250g high grade flour
250g wholemeal flour
1/4 tsp baking soda
1 TBS instant yeast
1.5 tsp salt
Wet
330g homemade butter milk: 160g reduced fat milk (light blue top) + 170g natural Greek-style yoghurt - I used Fresh & Fruity Natural Greek-style
1 TBS honey - 1.5 TBS for a sweeter taste
Juice & zest of 1 med orange
Additions
100g dried sultanas or choc chips - I went with the OG option
Cross paste: 1 TBS plain flour + water - mix until it makes a thick consistency
Glaze: 1 tsp butter + 1 TBS honey, melted
Method
Method
Preheat oven at 200 degrees Celsius.
In a large mixing bowl, prepare the dry ingredients. Place in the stand mix ready to use later.
In a small saucepan, add orange juice and zest. Heat on med-low until it reaches a light simmer. Take off the heat and add sultanas. Let those soak while you prepare the "butter-milk".
In a heat proof bowl, add milk and heat for 40-60 seconds. Add honey, stir until dissolved. Add yoghurt.
Add orange and sultana mix to the buttermilk, mix well.
Turn on the stand mixer (level 1 or 2), slowly add the wet mixture.
Let the mixer work it's magic for 8-10 minutes or until dough is smooth and bouncy.
Place in a bowl and cover. Leave to proof for 1.5hrs or until doubled in size.
Once proofed, punch out the gas. Divide and roll into 12-16 balls, place into a baking tray, cover and proof again for 1 more hr.
Pipe crosses with flour paste and then bake at 200 degrees Celsius for 18-22mins - mine baked in 20mins.
While hot, brush on glaze.
Serve fresh with butter and enjoy!
Hot tips!
Hot tips!
If kneading by hand: knead for at least 10mins.
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