Have your say
Ingredients
- 1 tsp dried yeast
- 1/4 cup sugar
- 4 cups plain flour
- 1 1/2 cups lukewarm milk
- 1 tsp salt
- 1/2 tsp mixed spice
- 1/2 tsp cinnamon
- 60g butter
- 1 egg
- 1/2 cup sultanas
- 1/2 cup plain flour, extra
- 1/3 cup water
- 1 tbsp sugar, extra
- 1 tbsp hot water
- 1 tsp gelatine
Method
Lightly grease 18x28cm lamington tin. Cream yeast with 1 teaspoon each of the sugar and flour, add milk and mix well. Cover and stand in warm place 10 to 15 minutes or until mixture is frothy. Sift sugar, flour, salt and spices, rub in butter, add egg, sultanas and yeast mixture, and knead lightly to ensure ingredients are thoroughly mixed. Place dough in lightly oiled bowl, cover with plastic wrap and clean cloth and stand in a warm place 40 minutes or until dough doubles in bulk. Punch dough down, turn out onto floured surface and knead well until smooth and elastic. Cut into 3 equal pieces then cut each piece into 5, making 15 buns in all. Knead each into a round shape. Preheat oven to 220C. Put buns on tin and stand in warm place 10 to 15 minutes or until they reach top edge of tin. Make paste by mixing 1/2 cup extra plain flour and 1/3 cup water, fill piping bag and pipe a cross on each bun. Bake 10 to 15 minutes. Remove from oven and immediately brush with glaze made from heating extra sugar, hot water and gelatine in a saucepan and simmering for 1 minute.
Cool buns on a wire rack.
This recipe is from Blue Ribbon Recipes - Prize Winning Recipes from the Sydney Royal Easter Show, Hub & Spoke Publishing, $39.99. The book can be bought from hubandspoke.com.au or at the 2012 Sydney Royal Easter Show.
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.