Warm the milk and orange zest in a small
saucepan until steaming. Remove from
the heat and add the butter, swirling the
pan until the butter has melted and the
milk has cooled to hand temperature.
Mix the flour, cinnamon, sugar, yeast
and 1 tsp salt in a large bowl. Pour in the
milk mixture and the beaten egg, and mix
with a wooden spoon until the mixture
clumps together. Tip out onto your work
surface and knead until smooth and
elastic – the dough should bounce back
when pressed with your finger. Transfer
to a clean oiled bowl, cover with cling
film or a tea towel and leave to rise
for 2 hrs or until doubled in size.
Dust your largest baking tray with
flour. Tip the dough back onto your work
surface and knead again to knock out
any air bubbles. Add the dried fruit and
knead to incorporate into the dough.
Divide the dough into 11 equal pieces.
Roll each lump of dough into a smooth
ball. Arrange the balls on your tray in a
ring, leaving a small gap between each
one. Cover loosely with a piece of cling
film and leave somewhere warm to prove
again for a further 1 hr or until doubled
in size, the buns should be just touching.
Heat oven to 180C/160C fan/gas 4.
Brush the buns with a little beaten egg.
Mix the remaining flour with enough
water to make a thick paste, then transfer
to a piping bag fitted with a small round
nozzle, or use a sandwich bag and snip off
one corner. Use the paste to pipe crosses
over the buns – this is easiest if you pipe
in one big circle, then put a line across the
middle of each bun. Bake for 25 mins until
golden and cooked through.
Meanwhile, make the spiced honey
butter. Put the butter, spices and honey
in a bowl and beat with an electric whisk
until smooth. Transfer to a bowl. When
the buns are cooked, remove from the
oven and leave to cool for 10 mins on the
baking tray. Serve the bun ring warm with
the butter in the centre for spreading.
The buns will keep for up to 3 days in
a tin or freeze for up to 3 months.