5 from 3 reviews 7 to 8/70 g dried apricots, chopped 1 oz/30 g candied orange peel, diced 3/4 oz/20 g dried currants, cherries, raisins, or sweetened cranberries 3/4 cup/180 ml St. Germain, brandy, or whisky 1/2 cup/120 ml boiling water For the Tangzhong 1/2 cup/120 ml whole milk 1/4 cup/35 g all-purpose flour For the Dough 2 oz/60 g unsalted butter, cubed and warmed to room temperature, plus extra to grease the pan 1 1/2 cups/360 ml whole milk, warmed to 80F/27C 1/4 cup/50 g sugar 4 tsp active dry yeast 4 cups/560 g all-purpose flour 1 tsp fine sea salt 1/2 tsp ground cinnamon 1/2 tsp ground green cardamom 1 large egg, lightly whisked For the Crosses/Flour Paste 1/2 cup/70 g all-purpose flour 2 tsp sugar 1/3 cup/80 ml water For the Glaze 1/4 cup/60 ml golden syrup or mix together 3 Tbsp honey 1 Tbsp boiling water 1 tsp lemon juice
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