- 2 oranges
- 1½ cups of sultanas
- 1½ cups of milk (32°C)
- 2 tablespoons of white sugar (for yeast)
- 3 teaspoons of yeast
- 1½ cups of high-grade flour
- 3 cups of high-grade flour (for dough)
- 3 tablespoons of brown sugar
- 2 tablespoons of mixed spice
- 1 teaspoon of cinnamon
- ½ teaspoon of ground cloves
- ½ tablespoon of salt
- 3 tablespoons of oil
- 1 egg (beaten)
- ½ cup of sugar (for glaze)
Juice and zest the oranges, add sultanas, heat thoroughly, and leave covered overnight.
Mix together milk, white sugar, and yeast, slowly mix in the high-grade flour, then cover and leave in a warm place to double in size.
In another bowl, combine the high-grade flour, brown sugar, mixed spice, cinnamon, ground cloves, and salt. Add the oil, egg, and the yeast mixture from earlier, and mix into a sticky dough. Knead until smooth and stretchy. Separate the fluid from the fruit mixture, kneading the fruit into the dough until incorporated. Cover and leave in a warm place to double in size.
Divide dough into 16 portions and firmly roll each one into a smooth ball. Place on a tray in the cool oven with a bowl of boiled water and leave to rise to bun size. Bake at 180°C for 20 minutes. Dissolve sugar into the fruit fluid to make a glaze, and brush onto buns after baking.