Ingredients

Instructions

1. Set up the Proofer: Set the Folding Proofer to 72°F (22°C). Place the water tray in the center of the warming plate and add ¼ cup (60ml) of water. Position the rack above the tray.
2. Make the poolish: In a small bowl, combine the 100g water, 100g flour, and a pinch of yeast. Stir until fully mixed. Cover and place in the Proofer overnight, or for 10–14 hours.
3. The next day, remove the poolish from the Proofer and increase the temperature to 80°F (27°C). Keep the water tray filled to maintain humidity.
4. Soak the fruit: Place the raisins and chopped apricots in a bowl and cover with warm water. Let sit for 10 minutes to soften. Drain well and set aside.
5. Mix the dough: In the bowl of a stand mixer, add all ingredients except the raisins, apricots, and orange zest. Mix on low speed for 2 minutes to combine. Then increase to medium speed and mix for 5–7 minutes until the dough is smooth and elastic. Add the dried fruit and zest and mix just until incorporated.(You can also mix the dough by hand if preferred.) Form the dough into a ball and transfer it to a greased bowl.
6. Bulk fermentation: Place the dough in the Proofer and let rise at 80°F for about 90 minutes, or until puffy and nearly doubled in size.
7. Divide and shape the buns: Turn the dough out onto a lightly floured surface. Divide into 12 equal portions (about 105g each) and shape into smooth balls. Arrange in a 4x3 grid on a parchment-lined or greased 9x13" pan.
8. Final proof: Keep the Proofer set to 80°F (27°C), ensuring there’s still water in the tray. Place the tray of buns inside and proof for 60 minutes, or until noticeably risen and light to the touch.
9. Prepare while proofing: While the buns rise, make the cross mixture and prepare the simple syrup (see steps below). Preheat your oven to 375°F (190°C).
10. Make the simple syrup: Combine 100g water and 100g sugar in a small saucepan. Bring to a simmer and stir until the sugar is fully dissolved. Set aside to cool slightly before using.
11. Make the cross mixture: Stir together the flour, oil, water, and salt until smooth. Transfer to a piping bag or plastic bag with a small tip cut off.
12. Pipe cross: Remove the buns from the Proofer. Pipe a line of cross mixture across each row, first in one direction, then perpendicular to form crosses over each bun.
13. Bake: Bake the at 375°F (190°C) for 20 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
14. Apply syrup: While the buns are still hot, brush generously with simple syrup (made by boiling the water and sugar together until dissolved). This gives the buns their signature glossy finish.