INGREDIENTS

1.65kg plain flour

600g golden raisins

200g dry sour cherries

150g raw sugar

28g dry yeast

zest of 2 lemons

zest of 2 oranges

1 1/2 tsp ground cinnamon

1 tsp ground cardamom

1 tsp ground ginger

1/2 tsp ground cloves

1 tsp salt

820ml whole milk

200g butter

2 eggs

1 tbsp vegetable oil

60ml cold water

Spice glaze

50g sugar

60ml cold water

1 1/2 tsp ground cinnamon

1 tsp ground cardamom

1 tsp ground ginger

1/2 tsp ground cloves

METHOD

1. Combine 1.5kg flour, raisins, cherries, sugar, yeast, citrus zest, spices and salt in the bowl of a mixer fitted with a dough hook and mix on low speed to combine. Warm the milk and butter in a small saucepan over low heat until butter melts. Set aside to cool to room temperature, then add eggs and whisk. Add milk mixture to flour mixture and knead until smooth, about 5 minutes. Place in a warm corner of your kitchen to prove for 35 minutes (on top of the fridge is usually a good place).

2. Once doubled in size, knock back the dough and tip it out onto a floured surface. Divide into 20 even pieces and roll each piece into a smooth ball. Arrange in a shallow baking pan lined with baking paper, leaving a little space between each bun for the dough to rise. Set aside to prove again until the dough has almost doubled in size.

3. Preheat the oven to 220C (200C fan-forced). Combine remaining flour, vegetable oil and 60ml cold water in a small bowl and stir to a smooth paste. Transfer the batter into a piping bag and pipe a cross on each bun. Bake for 10 minutes, then reduce oven to 200C (180C fan-forced) and bake for another 10 minutes until buns are golden.

4. While the buns are baking, make the spice glaze. Place 50g sugar, spices and 60ml water in a small saucepan over medium heat to dissolve sugar. Bring to a simmer, then set aside to cool. Brush glaze over buns while they're still hot and serve warm with good quality butter.

Makes 20 buns

Ricotta cheesecake

Baked cheesecake is my favourite style of cheesecake, and I don't mind if it's served at room temperature or straight from the fridge.

INGREDIENTS

50g golden raisins, cut in half

2 tbsp rum

2 tbsp hot water

1 tbsp soft butter

3 tbsp ground almonds

400g ricotta

100g sugar

1 tbsp flour

4 eggs, separated

1 vanilla bean split and the seeds scraped out

zest of 1 lemon

zest of 1 orange

120g sour cream

50g cream

pinch salt

METHOD

1. Preheat oven to 200C.

2. Soak the raisins in the rum and hot water for an hour.

3. Line the base of a 24-centimetre springform cake tin with greaseproof paper and grease with one tablespoon of soft butter. Add the ground almonds to the cake tin and tip the tin about so the inside of the tin is coated with a fine layer of almond meal. Any excess can be spread evenly in the base of the tin.

4. In a mixer with the paddle attachment beat the ricotta, sugar and flour until smooth. Add the egg yolks one at a time and continue to beat. Next add the vanilla seeds, citrus zest, sour cream and cream. Continue to mix for a minute to incorporate the creams.

5. Using the whisk attachment, whisk the egg whites with a pinch of salt until soft peaks form. Fold the egg whites gently into the cheesecake mix. Tip one-third of the cheesecake mix into the tin, and using a spatula, spread evenly across the base.

6. Squeeze any excess liquid from the raisins and sprinkle them over the cheesecake. Add the remaining cheesecake mix and smooth the top.

7. Place the cheesecake in the oven on a baking tray and turn the temperature down to 180C (160C fan-forced). Cook for 30 minutes before checking on the cheesecake. It should be set but still have a slight wobble in the middle. If not, continue to cook for another 5 minutes, and check again. When cooked, turn off the oven, leaving the cake inside to cool for half an hour with the door ajar. The cake will finish cooking in the residual heat. Leave to cool to room temperature before serving.

Serves 8-10