- 480 g flour
- 2 x 10 g sachets instant yeast
- 100 g brown sugar
- 1 t mixed spice
- pinch of salt
- 1/2 t bicarbonate of soda
- 1/2 t baking powder
- 135 g dried cranberries
- 1 orange, zested
- 1 1/4 cup milk
- 3 T butter
- 2 free-range eggs
- 1 t vanilla extract
- 1/4 cup golden syrup
- 1/4 cup boiling water
- pistachios to garnish
- For the milk chocolate drizzle
- 200 g good-quality milk chocolate
- 1/4 cup milk
Preheat the oven to 180°C.
Combine the flour, yeast, brown sugar, mixed spice, salt, bicarbonate of soda, baking powder, cranberries and orange zest in a large mixing bowl.
Gently heat the milk and butter in a saucepan until the butter has melted. Lightly whisk the eggs and vanilla together and add to the dry ingredients, along with the milk-and-butter mixture.
Gently mix the dough using your hands or a wooden spoon until the mixture comes together.
Turn the dough out onto a clean surface and knead for 10 minutes. Place in a lightly oiled bowl, cover with clingfilm and place in a warm spot for 1½ hours until doubled in size.
After the dough has risen, knock it down to its original size and then roll into 12 evenly shaped buns. Place the buns on a greased baking sheet and cover with clingfilm, leaving enough room for the buns to rise. Allow the buns to rise for another 30 minutes.
Bake for 15 minutes or until golden and cooked through. Place on a cooling rack.
Mix the golden syrup and boiling water and glaze the buns while they're still warm.
To make the chocolate drizzle, melt the chocolate in a double-boiler or in a glass bowl over a saucepan of boiling water (do not allow the bottom of the bowl to touch the water). Gently bring the milk to a simmer in a saucepan and add the melted chocolate. Mix well until smooth.
Spoon the drizzle over the cooled buns before serving and garnish with pistachios.