Buns Ingredients
- 1 1/3 cups (330ml) skim milk
- 40g butter, chopped
- 2 tsp (1 sachet/7g) dried yeast
- 4 cups (600g) plain flour
- 1/4 cup (55g) caster sugar
- 2 tsp mixed spice
- 1 1/2 cups (240g) mixed dried fruit
- 1 egg, lightly whisked
- 1 tbs caster sugar, extra
- 1 tsp gelatine powder
Flour Paste Ingredients
- 1/3 cup (50g) plain flour
- 1/4 cup (60ml) cold water
Method
1. Combine the milk and butter in a small saucepan over low heat. Cook for 2 mins or until the butter melts. Set aside to cool slightly. Add the yeast and whisk to combine.
2. Combine the flour, sugar, mixed spice and dried fruit in a large bowl. Add milk mixture and egg. Stir until well combined. Turn onto a lightly floured surface and knead for 10 mins or until the dough is smooth and elastic. Transfer to a bowl. Cover with plastic wrap. Place in a warm, draught-free place for 1 hour or until dough doubles in size.
3. Preheat oven to 200°C. Line a 23cm (base measurement) square cake pan with baking paper. Punch down the dough. Turn onto a lightly floured surface and knead until smooth. Divide the dough into 16 even portions and roll each portion into a ball. Arrange side-by-side in the lined pan. Loosely cover with plastic wrap and place in a warm, draught-free place for 30 mins to rise.
4. To make the flour paste, place flour in a bowl. Stir in enough water to make a smooth paste. Place in a sealable plastic bag. Cut off 1 corner. Pipe over the buns to make crosses. Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20 mins or until golden brown and the buns sound hollow when tapped on the base. Transfer to a wire rack. Set aside for 10 mins to cool slightly.
5. Combine the extra sugar, gelatine and 2 tbs water in a small saucepan over low heat. Cook for 1-2 mins or until the sugar and gelatine dissolve. Brush over the buns. Serve warm.
Serve with butter! Recipe courtesy of Coles Lutwyche