Ingredients for 8
300g Bread flour
4g Instant yeast
30g brown sugar
2g ground cinnamon
1/4g ground nutmeg
25g unsalted butter, room temperature
20g mixed dried fruit peel or currants
egg yolk + water
100g icing sugar
1-2 tablespoons milk
Mix raisin and dried fruit peel with rum and cover with plastic wrap for at least 2 hours. Drain the liquid.
Combine the ingredients for the dough. Knead until soft and elastic, mix in the dried fruit and shape into a ball. Cover and let the dough rise at 35C for 40 minutes.
Punch the dough gently to release air. Divide into 8 equal portions. Cover and let them rest for 15 minutes.
Shape each into a round ball and arrange them in a baking tray. Let them rise at 35C for 25 minutes.
Whisk the egg yolk and water, and brush it over the buns. Bake at 180C for 20 minutes. Remove from the oven and transfer them to a rack to cool.
Mix together the icing ingredients. When the buns are completely, pipe the icing in a cross shape on top of each bun.