Instructions

1. This dough can be made by hand just like I did. Make sure to knead long enough, for about 10 minutes. Without well-developed gluten, rolls would be flat and tough. Kneading strengthen the gluten strands that give a structure which makes any rolls or bread light and airy. For the stand mixer, hook attachment.
2. Combine lukewarm milk with sugar and dry yeast. Give a quick mix and allow it to activate for 5 minutes or so. If the mixture starts to bubble then the yeast is ready and activated.
3. Mix together the flour, salt in the bowl. Add the allspice, cinnamon, vanilla extract and orange zest to the flour and mix to combine.
4. Pour activated yeast into the flour along with the room temperature beaten egg. Begin to mix the dough on medium speed. The dough will come together. Avoid the temptation to add extra flour. Continue to mix for about 5 minutes.
5. As the dough starts to come away from the side of the bowl, add the diced room temperature butter slowly into the dough while the mixer is still kneading. Increase the speed just a little and continue to mix until all the butter has been well incorporated. You will still see some chunks of butter and that is just fine.
6. Add the chocolate chips to the dough and gently knead for about 2 minutes to distribute it (you may use dried fruit such as raisins of any kind, cranberries or mixture or more than one if you prefer more traditional route). Now, transfer the dough in a well-oiled bowl, cover with a plastic wrap and then with large kitchen cotton towel to keep its warmth. Allow it to prove for about 1 1/2 to 2 hours in the area such as turned off oven or microwave.
7. Once the dough has doubled in size turn the dough out onto a clean work surface and knead with your hands. You may use dust of flour.
8. Cut the dough into 10 equal pieces approximately 120g each. Roll each piece of dough round and place on a non-stick baking tray lined with parchment paper. Make sure to leave enough room between to allow each roll to rise without touching. Leave to rise once again for 45 minutes to 1 hour.
9. Preheat the oven to 400F. Brush each roll with a beaten egg.
10. Mix the paste for the crosses by mixing together the flour, sugar, and milk in a cup. This paste needs to be in the piping consistency. Transfer the paste into a bag or piping bag if you have one, then pipe a cross on each bun. Bake the buns 25 to 35 minutes, or until golden brown. Transfer to a wire rack to cool and allow it to cool down before eating.

Instructions

1. In a medium sized bowl combine first baking soda, egg and bread crumbs and mix well. Then add to the rest of the burger ingredients for the burger, mix with your hands to incorporate (use gloves if you do not like to touch the meat).
2. Cover with the wrap and put in the fridge for at least 2 hours, but the best taste is if you leave the meat to marinate for about 8 hours. Make sure it is completely covered and in the fridge.
3. Take fist size meatball and make patties. Cover and put on the side until ready for grilling, you can also pan fry them or use an indoor grill.
4. Preheat the grill, outdoor or indoor and pour about 1/2 tablespoon of Oil in the plate and dip your fingers into it, take each patty and pat with your oily fingers before placing it on the grill. 
5. Grill on both sides according to your preferences, approximately 3-5 minutes per side, depending on how big your patties are. 
6. Last, but not least build your burger, however you like and prefer. 

• How to make tasty and easy Caramelized Onions Click here for the Alton Brown’s recipe microwave style and more traditional way of making them.