- Mix the softened Echte Boter and the speculaas spice together in a small bowl and set to one side.
- Put the flour, salt and sugar in the bowl of a stand mixer and mix quickly to combine. Add the yeast to the bowl along with the milk and egg and using the dough hook attachment mix on a medium slow speed for 8-10 minutes until the dough is smooth and shiny and no longer sticks to the side of the bowl.
- With the mixer on slow add the spiced butter a teaspoon or so at a time and allow each addition to mix into the dough before adding the next. Once all the butter is added, turn the speed up and mix on a medium speed until the dough is smooth and shiny again (another 5-10 minutes).
- Add in the raisins and cranberries and turn the speed up to medium high for a minute or so to mix the dried fruit into the dough.
- Turn the dough out onto a clean work surface and knead briefly to make sure the fruit is well incorporated. The dough will be quite sticky but avoid the temptation to add more flour. Place the dough in a oiled container and leave to rise for 1-2 hours or alternatively leave in the fridge overnight (this is convenient as the chilled dough is easier to work with).
- Turn the rested dough out onto a clean work surface, you can dust it lightly with flour if needed. Divide the dough into 9 (they should weigh approx 65g each). Take each piece of dough, flatten slightly and pull all the sides into the middle so it’s in a ball, turn over and with your hand cupped over the dough, move in a circular motion and form the dough into tight, neat balls.
- Place the buns into a greased, 20x20cm square baking tin (I also find it useful to line the bottom with greaseproof baking paper). Leave the buns to rise for a further 1-2 hours or until doubled in size.
- Half an hour or so before the buns are finished proving preheat your oven to 185*c.
- When the buns are risen, brush with the milk/cream and place in the oven for 25 minutes until golden brown (if you are unsure a probe inserted into one of the buns should read 95*c)
- As soon as you remove the buns from the oven brush them generously with the 2 tbsp of honey for a delicious sticky glaze. Allow the buns to cool whilst you make the whipped honey butter.
- Place the butter and honey in a bowl and using a hand mixer whip the butter until light and fluffy. Add the flakey sea salt to taste - it should be a perfect balance of creamy, sweet and salt.
- When ready, cut the warm buns open and spread generously with the whipped honey butter. These are also delicious toasted. The buns are best eaten on the day they are made but will keep, well wrapped, for a few days and can be warmed up in the oven.
