INGREDIENTS: For two dozen buns
- 315 mL warm water
- 25 ~ 30 grams compressed yeast
- ¼ cup oil
- 2 eggs
- 3 ~ 3½ cups plain white flour (could be half white and half wholemeal)
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 heaped Tblsp milk powder
- ¼ cup currants
- ¼ cup sultanas
- 1 heaped tablespoon of mixed peel
- ¼ teaspoon ground nutmeg
- ½ teaspoon cinnamon
- Preheat oven to 200 ~ 205 degrees C.
- Put water into very large bowl.
- Add oil and one egg.
- Crumble yeast quickly and mix well with finger tips.
- Place 1 cup flour, spices, sugar, milk powder and salt into sifter.
- Sift into wet ingredients.
- Add fruit.
- Mix well, adding extra flour to form a firm dough.
- Shape into buns and place in greased baking pans with sides touching.
- Cover, place in a warm place and let rise until doubled.
- Beat reserved egg and brush over top before completely risen and pipe crosses over.
- Bake about 25 minutes.
- Optionally glaze.
INGREDIENTS FOR CROSSES
- ¼ cup plain white flour
- Cold water
- Add sufficient water to flour to make a thick paste but not blobby.
- Put in a piping bag with a nozzle of about 2mm. diameter.
- Pipe in long strips along pan.
INGREDIENTS FOR OPTIONAL GLAZING: Note: this makes buns a bit sticky
- ¼ teaspoon gelatine
- ½ tablespoon cold water
- 1 tablespoon hot water
- 1 tablespoon sugar
- Dissolve gelatine in cold water.
- Dissolve sugar in hot water.
- Mix together.
- Brush onto hot buns.
From an evening college baking course done by Ian in 1982.