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 tablespoon milk powder
• ¼ cup currants
• ¼ cup sultanas
• 1 heaped tablespoon of mixed peel
• ¼ teaspoon ground nutmeg
• ½ teaspoon cinnamon

METHOD

1.  Preheat oven to 200 ~ 205 degrees C.
2.  Put water into very large bowl.
3.  Add oil and one egg.
4.  Crumble yeast quickly and mix well with finger tips.
5.  Place one cup flour, spices, sugar, milk powder and salt into sifter.
6.  Sift into wet ingredients.
7.  Add fruit.
8.  Mix well, adding extra flour to form a firm dough.
9.  Shape into buns and place in greased baking pans with sides touching.
10. Cover, place in a warm place and let rise until doubled.
11. Beat reserved egg and brush over top before completely risen.
12. Bake about 25 minutes.

INGREDIENTS FOR OPTIONAL ICING

• ¼ teaspoon vanilla or almond essence
• ¼ packet pure icing sugar

METHOD

1. Add sufficient milk to make spreadable.
2. Spread strips down middle (of finger buns).
3. Sprinkle with coconut.

Tagged: Bun, Fruit