Ingredients:

Buns

• zest of 1 lime
• 500g flour
• 1 cup soy milk (or milk of choice)
• 1 tbsp dried yeast
• Pinch of salt
• 70g nuttelex (or butter) melted
• 2 tbsp sugar
• 1 egg whisked
• 2 tsp cinnamon
• 2 tsp nutmeg
• 1/2 tsp ground cloves
• 1 & 1/2 cups sultanas
• 1/2 cup (finely chopped)

Piping

• 40g flour
• Pinch of salt
• 1/2 tsp olive oil
• 50g water

Glaze

• 2 tbsp water
• 2 tbsp sugar

Method:

1. In a small saucepan heat milk slowly until you start to see steam (don’t let it boil). Remove from heat, add sugar & yeast & whisk to combine. Cover with lid & let sit for 5mins for yeast to activate (you should see it start to froth up & bubble)
2. Meanwhile, in a large bowl add zest, flour, salt, spices, sultanas & ginger. Stir to combine, then make a well in the centre.
3. Add yeast mix, egg & melted butter to well & use a blunt butter knife to fold mixture together. Turn out onto a floured surface & kneed until dough is elastic & stretchy. Shape into a rough ball shape.
4. Place dough in an oiled bowl in a warm spot for an hour or until dough has doubled in size.
5. Pre heat oven to 220° & line a baking tray with paper. On a floured surface, knock down dough & divide into 12 equal buns. Place on baking tray so the buns are touching. Set back into warm location to prove whilst you make the piping.
6. To make piping combine all ingredients together & whisk until smooth, pour into a ziplock bag & cut a little hole in the corner. Pipe over buns making a cross on each.
7. Bake in oven for 10-15mins or until golden brown. Whilst baking slowly heat glaze ingredients in a small saucepan. When buns are cooked & still warm, use a pastry brush to apply hot glaze.
8. Allow to cool & enjoy toasted or fresh. Store any leftover buns in airtight container in fridge for up to a week.