Spider Web Buns

METHOD

1. Pop the bread mixes into a large bowl. Add the butter, milk powder, caster sugar, mixed spice, orange zest & juice and egg to the bread mixes and start mixing.
2. Gradually add the 520ml of warm water whilst mixing continuously for 5 minutes until it forms a ball of dough.
3. Add the mixed fruit and blend through the dough.
4. Divide the dough into 30 pieces, mould into balls and leave to rest on your work surface for 10 minutes.
5. Remould the pieces and place on a greased baking tray ensuring they are in straight lines to make the piping of the spider webs easier.
6. Prove in a warm place for 35-40 minutes or until doubled in size. I warmed my oven up then switched it off before I started making my buns so the oven was nice a warm (not hot!) then placed the trays of dough balls into the warm oven to prove.
7. Place the self-raising flour into a medium bowl and gradually add the cold water, mixing well between each addition, until it forms a paste.
8. Pop the paste into a piping bag fitted with a fine nozzle (1-1.5mm) then pipe lines carefully on the proved buns. I piped crosses then piped more crosses diagonally to start the webs. Then I piped the web designs bewteen the crosses.
9. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes, until they are golden brown and sound hollow when tapped.
10. Remove from the oven and pop the tray of buns onto a cooling rack. Make the glaze by mixing the caster sugar with boiling water until the sugar has dissolved then brush onto the warm buns.
11. Leave to cool completely.
12. Serve by slicing the buns in half and pop in a toaster or under a grill to toast, then spread with butter and enjoy!