• 450g Golden Cloud Cake Flour 
  • 60g light brown sugar
  • 60g sugar 
  • 1 pkt yeast
  • 1 tsp salt
  • 1 tsp cinnamon 
  • 250ml milk
  • 90g butter, unsalted
  • 1 tsp vanilla extract 
  • 1 egg
  • 150g dried fruit mix



  • 1 tbsp milk



  • 50g Golden Cloud Cake Flour 
  • 60ml milk


Apricot glaze

30g apricot jam

1 tbsp boiling water



  1. In a large bowl, sift in the flour, sugar, yeast, salt and cinnamon.
  2. Whisk till well combined.
  3. Combine the milk, butter and vanilla extract in a microwave-friendly bowl and heat in bursts of 20 seconds until the butter has completely melted.
  4. Add the milk mixture to the dry ingredients, and knead using the dough attachment.
  5. Add in the egg and raisins and mix till well combined.
  6. Work the dough until it is sticky but not stuck to your fingers.
  7. Turn the dough out onto a floured surface and knead for a few minutes.
  8. Place the dough in an oiled bowl and cover it with a damp tea towel. Allow to proof in a warm corner for 90 minutes.
  9. Turn the dough out onto a floured surface and divide it into 8 equal balls.
  10. Shape the balls into a cylinder-like shape and place them in a greased loaf pan.
  11. Cover with a damp tea towel and allow to proof in a warm corner for 90 minutes.
  12. Preheat the oven to 170°C.
  13. Brush the top with milk.
  14. For the cross, combine the milk and flour and mix till smooth. Transfer to a piping bag and pipe on the cross.
  15. Bake the buns for 55 minutes, covering them with foil for the later 30 minutes to avoid over-browning.
  16. Prepare the glaze by mixing the boiling water with the apricot jam. Mix till well combined and pass through a sieve to ensure it’s lump free.
  17. Brush the loaf with glaze as soon as it’s out of the oven.
  18. Slice and enjoy!

Prep time: 20 minutes 

1st proof: 90 minutes

2nd proof: 90 minutes

Bake time: 50 minutes

Serves 4-5
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