Original recipe from Paul Hollywood. I took this recipe and re-formulated it to include an overnight cold maturation whilst also upping the levels of sugar, butter and fruit.
|500||strong 00 flour (Shipton Mill)|
|60||whole egg (beaten)|
|50||g mixed peel|
|zest of 1 orange|
|1 apple , peeled, cored and finely chopped|
|1 tsp. ground cinnamon|
|1 tsp. mixed spice|
Mix flour, salt, yeast and spices in a bowl. Separately in jug dissolve sugar with the water, add the milk, cold from the fridge and finally the beaten egg. Gradually combine this liquid solution with dry ingredients to make a dough. Rest for 30 minutes – 1 hour. Cover and leave in the fridge overnight.
Next Morning remove the dough from the fridge and allow about 1hr to come up to room temperature. Then knead until full development. Mix in the fruits and zest until evenly distributed. Bulk ferment in a warm place for around one to two hours or until until nearly doubled in volume. Scale into 13 100g pieces. Round each tightly and prove until generously doubled, pipe crosses and bake. Once baked glaze with jam or syrup.