This recipe is based on the EDC recipe, with minor but significant changes.
30g citrus peel
250g warm milk
500g bread flour
2 teaspoons salt
4 teaspoons of dried yeast
1 1/2 teaspoons of ground cinnamon
1 1/2 teaspoons of ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
100g of sultanas
70g of dry cranberries
Place milk and peel in TMX bowl and heat for 50 secs.at 90, speed 1.
Add all remaining ingredients except sultanas and cranberries.
Mix 6 seconds, speed 7.
Knead for 2 mins. on interval setting
Add sultanas and cranberries, Knead for 1 1/2 mins.
Prove for 1 to 1 1/2 hours , in a warm spot. Can leave in bowl. Dough should be approx. double in size
Cut in 12 rolls, place on a greased and lined baking tray, (spray rolls with water)
Leave a gap between rolls as they will double.
Place in a warm spot for about 30 nims.
Pipe crosses on buns and cook in a pre heated oven for 20 to 25 mins at 220.
When golden brown, remove from oven, let sit for 5 mins and then brush with sugar syrup.
1 teaspoon oil
mix together until smooth.
Place in a small plastic lunch bag, snip a SMALL hole in corner.
Pipe crosses over buns.
2 Tablespoons water
2 Tablespoons sugar
Boil together for 2 mins.
Like all sweet dough recipes these are best eaten the day they are made. However they do toast well the next and following days