Rich, fruity, spicy & delicious, each of these buns sports a magnificent Magen David on its golden, shiny top. Enjoy them warm, cold or toasted. (Parve)
Course Bread, Cake
Cuisine British, jewish
125mlmilk or non-dairy alternative e.g. soya milk(1/2 cup)
125mlhot but not boiling water(1/2 cup)
500gplain flour(4 cups)
75gcaster sugar(1/3 cup)
60gmargarine or butter(1/4 cup)
100gdried fruit - I used a mixture of raisins and dried cranberries(2/3 cup)
Finely grated zest of an orange
For the magen davids
50gplain flour(3/8 cup)
For the glaze
Combine the milk and hot water in a jug. The liquid should be hand-hot - test this by sticking your finger in it! Once it is at the right temperature, add the yeast and whisk in to dissolve. Set aside.
In the bowl of a stand mixer, fitted with a dough hook, combine the flour, sugar, salt, mixed spice and cinnamon. Once the yeast/milk mixture is foamy, add to the bowl and set the motor running a low speed to combine. Add the vanilla, margarine/butter and egg, and continue to mix until a dough is formed.
After about five minutes, add the dried fruit and orange zest. Continue to mix for a further five minutes, until the dough is smooth and silky. It may still be a little sticky.
Turn out the dough onto a floured surface and knead for a minute or two by hand to ensure that the fruit is evenly distributed throughout the dough. Return to the bowl, cover with plastic wrap or a tea towel, and leave in a warm place for about an hour, or until doubled in size.
Knock back the dough and knead very briefly. Line a baking sheet with greaseproof paper.
Divide into 12 equal pieces and form each one into a round bun. Place the buns onto the lined baking sheet, leaving space for them to rise. Cover again and leave to rise for a further 30-40 minutes.
Preheat the oven to 200C.
To make the magen davids, mix the flour and water together to give a thick but runny paste. Spoon into a zip-lock bag or greaseproof icing bag, and snip a tiny hole in one corner.
Carefully pipe a magen david onto the top of each bun.
Bake the buns at 200C for 15 minutes, until risen and golden brown.
Just before the buns are cooked, mix together the honey and hot water to make the glaze.
Remove the buns from the oven, and quickly brush the glaze all over them.
Allow the buns to cool on a wire rack, then serve them warm, cold, or toasted, with plenty of butter.
Per bun (approx): 298 calories, 5g fat, 6g protein, 57g carbs