1. Mix all of the ingredients together besides the dried fruit and mixed peel for 10 minutes on a medium speed until smooth.2. Drain off the orange juice and give the fruit a good squeeze before adding to the dough. 3. Add all of the fruit and mixed peel to the dough and mix for another 5 minutes 4. Once the dough is done, rest it for 5 minutes 5. Weigh the dough to 50g and roll into balls. 6. Place the dough balls into a tray with some space to grow. 7. Let the dough prove for at least 1.5 hours at room temperature. 8. Once proved, pipe on the cross mixture. 9. Bake the hot crossed buns at 200 degrees for 20-25 minutes until golden brown. 10. Straight out of the oven brush the buns with warm apricot jam that has been diluted in a little bit of water.
Serve toasted with salted butter.
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
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With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
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