Ingredients
Fields of Gold Mixed Millet Flour: 425gms
Cinnamon Powder: 8gms
Salt: 5gms
Orange peel: 1 tbs candied.
Fields of Gold Organic Jaggery Powder: 70 gms
Milk: 200 ml (100 to activate yeast and rest for kneading)/ Replace with yogurt (100gms) if you are lactose intolerant
Fresh Yeast: 25gms, 12 gms (if dry)
Extra virgin olive Oil: About 60gms
Eggs: 2nos.
Raisins: About 70gms
Oil: for basting
Preparation
Start by adding a teaspoon full of jaggery to ml 50ml of the milk (water in case of yogurt substitution), heat it till lukewarm, add yeast and keep aside.
Meanwhile sift together flour, salt, cinnamon powder and make a bay in centre.
Take the remaining jaggery, melt it slowly and add zested orange peel and lemon rind to it. Cook for a min, strain the zested peels and save the syrup for kneading.
Combine together all the wet ingredients except the milk: yeast mixture, left over jaggery syrup and eggs in a bowl. Whisk gently.
Add into the flour and knead. As the oil & and eggs are incorporated, add milk as required, kneading to make a soft, moist dough. Add the raisins and candid peels towards the end of the kneading.
Cover and prove till the dough has doubled (about 2 hours).
Punch down the dough and divide into 10 equal sized balls.
Shape the buns and place on parchment lined baking tray & decorate with flour crosses.
Prove till the buns have doubled in size.
Bake at 210*c for 20 mins