Happy Easter to you
This recipe comes from Donna Hay, I found it on facebook and decided to give it ago like all Donna's recipes it is easy to follow and not complicated, the only two things I would do differently is say don't start the milk, yeast & sugar section until your ready to add it o all the other ingredients, and next time I make these, which will probably be tomorrow I will be adding another 2 teaspoons cinnamon, just to get rid of the "Yeasty taste. - 2 tablespoons dried yeast*
¼ cup (55g) caster (superfine) sugar- 1½ cups (375ml) warm milk
- 4¼ cups (635g) plain (all-purpose) flour
- 2 teaspoons mixed spice
- 2 teaspoons ground cinnamon
- 50g butter, melted
- 1 egg
- ¼ cup (55g) caster (superfine) sugar, extra
- 1½ cups (240g) sultanas
- ⅓ cup (55g) candied mixed peel, optional
crosses
- ½ cup (75g) plain (all-purpose) flour
- ⅓ cup (80ml) water
glaze
- 2 teaspoons sugar
- 1 teaspoon powdered gelatine
- ¼ cup (60ml) water
Combine the yeast, sugar and milk in a bowl. Set aside for 5-10 minutes or until bubbles form on the surface.
Combine the flour, mixed spice, cinnamon, butter, egg, extra sugar, sultanas, mixed peel and yeast mixture in a large bowl. Mix with a butter knife until a sticky dough forms. Knead on a lightly floured surface for 5–10 minutes or until it feels smooth and elastic when pressed. Place in an oiled bowl, cover with a tea towel and stand in a warm place for 30–40 minutes or until doubled in size.
Combine the flour, mixed spice, cinnamon, butter, egg, extra sugar, sultanas, mixed peel and yeast mixture in a large bowl. Mix with a butter knife until a sticky dough forms. Knead on a lightly floured surface for 5–10 minutes or until it feels smooth and elastic when pressed. Place in an oiled bowl, cover with a tea towel and stand in a warm place for 30–40 minutes or until doubled in size.
Lightly knead the dough again, divide into 12 pieces and roll into balls. Place in a 23cm-square cake tin lined with non-stick baking paper. Cover with a clean tea towel and set aside in a warm place for 25–30 minutes or until doubled in size.
Preheat oven to 200ºC (390ºF). To make the crosses, combine the flour and water to make a smooth paste. Place in a piping bag** and pipe crosses onto the buns. Bake for 30–35 minutes or until well browned and springy to touch.
To make the glaze, combine the sugar, gelatine and water in a saucepan over medium heat and stir for 2 minutes or until dissolved. Brush warm buns with the glaze and serve with butter. Makes 12.
** To make a piping bag, fill a ziplock bag with the cross mixture and snip off one corner.
