• Sift in large bowl:
4 cups standard flour
1 tsp salt
1 tbsp mixed spice
1 tbsp cinnamon
1 tsp ginger
• Rub in:
60g butter
• Add:
¼ cup white
sugar
1¼ cup sultanas or a mixture of dried fruit
e.g. sultanas, raisins, currants, peel
• Add dough mix to flour mix to form a soft dough. Knead until light and smooth and no longer sticky.
• Place dough in lightly-oiled bowl and cover with plastic wrap and allow to stand in a warm place until double in bulk (for about 40 minutes).
• Turn on to lightly-floured surface and knead dough until smooth and elastic.
• Divide dough into 16 evenly-sized pieces.
• Knead each into a round shape.
• Place on a greased tray 1cm apart.
• Cover and let stand in warm place for a further 10-15 minutes
• Prepare the crosses and glaze while you wait.
1 cup standard flour
Cold water
• Make a soft paste with the flour and water and place in piping bag or place in plastic bag and nip off corner. Pipe crosses on the buns.
• Bake at 220degC or 200degC fan-forced for about 20 minutes.
1 tbsp sugar
1 tbsp water
1 tsp gelatin (optional)
• Heat all in pan for 1 minute. Once buns are out of oven, brush with glaze.
Yummy and well worth the effort.
Happy Easter!
