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Servings: 12
Calories: 256kcal
Equipment
Ingredients
For the buns:
- 2 ½ teaspoons dried yeast
- ¾ cup whole milk plus 1½ tbsp, warm
- ¼ cup sugar plus 1 tsp
- 2 ¼ cups plain flour plus extra for dusting
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon ground mixed spice
- 2 large eggs plus 1 yolk
- ¼ cup soft unsalted butter
- ½ teaspoon salt
- ¼ cup raisins
- ¼ cup dried unsweetened cranberries
For the cross topping:
- ½ cup plain flour
- ¾ cup icing sugar
- 2 tablespoons olive oil
- 3 tablespoons milk
For the syrup:
- ¼ cup sugar
- ⅛ cup water
- 1 whole star anise
- 1 whole clove
- ½ vanilla pod split lengthwise
Instructions
- In a large bowl, dissolve the yeast in warm milk with 1 teaspoon sugar. Let it sit 15 minutes until bubbly.2 ½ teaspoons dried yeast, ¾ cup whole milk, ¼ cup sugar
- In a stand mixer, sift together flour and spices. Add yeast mixture, remaining sugar, 1 egg, and 1 yolk. Mix until a rough dough forms. Gradually add soft butter until fully combined, and the dough is sticky.2 ¼ cups plain flour, ½ teaspoon ground cinnamon, ½ teaspoon freshly grated nutmeg, 1 teaspoon ground mixed spice, 2 large eggs, ¼ cup soft unsalted butter
- Knead 5 minutes until smooth and shiny. Add salt, knead again, then fold in dried fruit. Continue kneading 3 minutes.½ teaspoon salt, ¼ cup raisins, ¼ cup dried unsweetened cranberries
- Place dough in a greased bowl, cover, and let rise 1 ½–2 hours until nearly doubled.
- Turn the dough onto a floured surface. Divide into 12 pieces (~50 g each). Roll each into a smooth bun.
- Arrange buns on a parchment-lined tray that fits in your air fryer, 2 cm apart. Cover and prove 1 hour until almost doubled.
- Brush buns lightly with remaining egg mixture; let dry 10 minutes.
- Mix the cross ingredients until smooth. Pipe crosses on buns using a piping bag.½ cup plain flour, 2 tablespoons olive oil, 3 tablespoons milk, ¾ cup icing sugar
- Air fry at 375°F (190°C) for 15 minutes, until golden.
- Combine sugar, water, star anise, clove, and vanilla in a small pan. Dissolve sugar over low heat, then simmer 2 minutes. Remove from heat and discard spices.¼ cup sugar, ⅛ cup water, 1 whole star anise, 1 whole clove, ½ vanilla pod
- Brush warm buns with hot syrup. Let cool slightly before serving.
Notes
- Warm milk matters: Make sure your milk is warm (around 105-110°F) but not hot, or it'll kill the yeast and your buns won't rise properly.
- Knead thoroughly: Don't rush the kneading process because it develops the gluten structure that gives these buns their soft, pillowy texture.
- Don't overcrowd: Leave space between buns during the second rise so they have room to expand without squishing together.
- Pipe thick crosses: Make your piped crosses thick enough to stand out after baking because thin ones tend to blend into the bun and lose definition.
- Brush the syrup immediately: Apply the spiced syrup while both the buns and the syrup are hot, so it soaks in beautifully and creates a glossy finish.
- Flash-freeze for storage: Freeze buns on a baking sheet for 1 hour, then transfer them to containers so they don't stick together and you can grab just one or two at a time.
Nutrition
Calories: 256kcal | Carbohydrates: 42g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 117mg | Potassium: 107mg | Fiber: 1g | Sugar: 17g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
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