Homemade Recipes

Ingredients:

2 Tbsp (2x 7g sachets) dried yeast

¼ cup caster sugar

4 cups plain flour

1½ cups milk

pinch of salt

1½ teaspoon mixed spice

½ teaspoon ground cinnamon

60g butter

1 egg, lightly beaten

90g (1/2 cup) sultanas

Flour paste for crosses:

½ cup plain flour

2 teaspoons sugar

1/3 cup water, approximately

Glaze:

1 tablespoon sugar

1 teaspoon gelatin

1 tablespoon hot water

Method:

Mix yeast in a small bowl with 1 teaspoon each of the sugar and flour, add warm milk, mix well. Cover, stand in warm place for about 15 minutes or until mixture is frothy.

Sift flour, salt, sugar and spices into large bowl. Rub in butter, add egg, sultanas and yeast mixture, beat well with wooden spoon. Cover bowl with clean cloth, stand in warm place for about 40 minutes or until dough is doubled in bulk. Punch dough down, turn onto floured surface, knead well for about 5 minutes or until the dough is smooth and elastic.

Cut dough into 16 pieces, knead each piece into a round shape. Put buns in lightly greased 23cm square slab pan, stand in warm place for about 15 minutes or until buns reach the top edge of the pan. Place flour paste for crosses in piping bag fitted with small plain tube and pipe crosses on buns. Bake at 200°C for 20 minutes. Brush tops with hot glaze while buns are still hot from the oven.

Flour paste for crosses: Use a teaspoon to blend flour and sugar in cup with enough water to give a smooth paste, stir until free from lumps.

Glaze: 

Combine all ingredients in small saucepan, stir constantly over heat, without boiling, until sugar and gelatin are dissolved.