1. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar and yeast and stir to incorporate. Let sit for 10 minutes or until foamy. Meanwhile, combine flour, salt, cinnamon, allspice and nutmeg and whisk until well combined.
2. With mixer on low, slowly add half the flour mixture to the yeast mixture. Once incorporated, mix in eggs and melted butter. Add the rest of the flour mixture along with the raisins and mix until dough comes together. Swap to the dough hook attachment and beat/knead the dough on medium speed for four minutes, or until dough is smooth and no longer sticks to the edges of the bowl.
3. Spray a large bowl with cooking spray and place dough into bowl, turning once to coat it in the cooking spray. Cover with plastic wrap and allow to rise in a warm, draft-free place for 60 minutes, or until doubled in size.
4. While dough is rising, make the golden syrup. Combine ½ cup granulated sugar with 2 tbsp water in a medium pot and heat, without stirring, over medium high heat until it turns golden in color. Remove the pot from the heat and carefully add the remaining granulated sugar and hot water and whisk to combine.
5. Return pot to heat and let simmer over medium-low heat for 30 minutes, or until thickened. Turn off heat and let cool to room temperature.
6. Spray a 13x9 inch baking pan with cooking spray and set aside. Remove plastic wrap from dough bowl and gently punch down dough and let rest for 5 minutes.
7. Turn dough out onto lightly floured surface and divide evenly into 12 portions. Shape portions into balls and place on prepared baking sheet. Cover loosely and let sit to rise for an additional 30 minutes.
8. While dough is rising, prepare the cross topping: whisk together the flour and water to make a thick but smooth paste. Put into a piping bag or plastic bag and snip off a ½ inch hole to allow for piping.
9. Preheat oven to 375. Brush rolls with egg wash, then carefully pipe crosses on each bun with the flour paste mixture. Bake rolls at 375 for 25-30 minutes, or until golden brown.
10. Remove from oven and carefully brush with golden syrup mixture. Let cool completely before serving.
Shop Ingredients
Directions
1. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar and yeast and stir to incorporate. Let sit for 10 minutes or until foamy. Meanwhile, combine flour, salt, cinnamon, allspice and nutmeg and whisk until well combined.
2. With mixer on low, slowly add half the flour mixture to the yeast mixture. Once incorporated, mix in eggs and melted butter. Add the rest of the flour mixture along with the raisins and mix until dough comes together. Swap to the dough hook attachment and beat/knead the dough on medium speed for four minutes, or until dough is smooth and no longer sticks to the edges of the bowl.
3. Spray a large bowl with cooking spray and place dough into bowl, turning once to coat it in the cooking spray. Cover with plastic wrap and allow to rise in a warm, draft-free place for 60 minutes, or until doubled in size.
4. While dough is rising, make the golden syrup. Combine ½ cup granulated sugar with 2 tbsp water in a medium pot and heat, without stirring, over medium high heat until it turns golden in color. Remove the pot from the heat and carefully add the remaining granulated sugar and hot water and whisk to combine.
5. Return pot to heat and let simmer over medium-low heat for 30 minutes, or until thickened. Turn off heat and let cool to room temperature.
6. Spray a 13x9 inch baking pan with cooking spray and set aside. Remove plastic wrap from dough bowl and gently punch down dough and let rest for 5 minutes.
7. Turn dough out onto lightly floured surface and divide evenly into 12 portions. Shape portions into balls and place on prepared baking sheet. Cover loosely and let sit to rise for an additional 30 minutes.
8. While dough is rising, prepare the cross topping: whisk together the flour and water to make a thick but smooth paste. Put into a piping bag or plastic bag and snip off a ½ inch hole to allow for piping.
9. Preheat oven to 375. Brush rolls with egg wash, then carefully pipe crosses on each bun with the flour paste mixture. Bake rolls at 375 for 25-30 minutes, or until golden brown.
10. Remove from oven and carefully brush with golden syrup mixture. Let cool completely before serving.