If your dried fruits are hard hydrate them in a little warm water for a few minutes before starting. We start by blooming the yeast in a small bowl with warm milk and sugar. Stir and set aside for 10 mins until frothy.
In a large mixing bowl add the flour and butter, rub them together until they resemble fine bread crumbs. Add the softened dry fruits into the bowl with the salt, spices and distribute evenly. Add the egg and milk yeast mixture. Mix everything together until combined and no dry pockets. The dough will be sticky and that’s perfect. Clean your hands using the scraper and add olive onto your hands and the dough.
Using the scrapper bring it together and briefly shape with your hands. Place the dough into the oiled bowl, cover and leave to rise for over an hour until doubled in volume.
After the dough has risen, remove the covering and oil your hands well before knocking the dough back. Transfer to a clean work surface and bang the dough onto the surface multiple times until it is smooth and not sticky. As and when required add more oil on your hands or the surface to avoid ti from sticking.
Portion the dough into 10 large pieces, roll the dough into balls and transfer to the baking tray lined with baking paper. Cover and leave to rise for 15 - 20 mins until they are bigger.
At this time, preheat the oven to 180℃. Let us make the mixture for the crosses, mix the flour and water together until combined, transfer to a piping bag.
Once the buns have risen, brush them with an egg wash and pipe them with the cross mixture. Bake them for 25-28 mins. They will be done when they are golden and risen, they will also have a hollow sound if you tap them. They will have a crust while they are hot.
Brush them with honey when they come out of the oven and let them cool down a little before serving. Serve with butter, sugar, coffee, milk, honey.