Grapefruit gives them a spicy taste, while honey gives them an extra deep flavor.
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Combine flour, sugar, yeast, salt, nutmeg, and cinnamon in a large bowl.
Use a wooden spoon to mix, then use your hands until all ingredients are mixed. Pour onto a floured surface and knead for about 5 minutes until the dough is smooth and elastic.
Put the dough in a greased bowl, cover with plastic wrap and ferment in a warm place until it doubles in size. Then add the raisins and mixed peel, while still in the bowl, knead all the ingredients and then ferment again for about an hour. Make sure the plastic wrap is greased as well to prevent crusting of the dough.
After the dough is fermented again, it is divided into 1520 portions and rolled into soft balls. Place them on a parchment paper lined baking sheet, leaving enough room for them to expand again. Cover it with a clean tea towel and let it sit for another hour.
Preheat the oven to 220c or gas mark seven. Mix the crossed flour with a little water to make a basic dough. Put it in a piping bag, draw a line on each bow and repeat to form a cross.
You can spread the beaten eggs on the buns to glaze them.
Bake for about 20 minutes or until the top of the loaf is golden brown. Remove the baking sheet from the oven and let the bread cool on the rack for 15 minutes.
Mix powdered sugar with boiling water and brush on frosting after steamed buns have cooled slightly.