Makes about 30 Buns
For the buns
For the buns
1.5kg plain white flour
1/2 cup caster sugar
1Tbsp of mixed spice
1Tbsp salt
4 large eggs
1oz yeast frothed up with a tiny bit of warm water
125g of butter melted mixed with two cups of warmed milk
2 cups dried fruit (sultanas and raisins)
For the crosses
short crust pastry (here is a good recipe, you'll have plenty leftover so make a pie!)
water to bind
For the syrup
1/2 cup sugar
1 cup water
Mix all the dry ingredients and make a well. Then add eggs, yeast, and the milk and butter mixture. Mix together and add more milk until it's the consistency of normal bread dough, then stir in the dried fruit. Let the dough rise for at least and one hour.
Once risen, knock back the dough and let it rise again for at least 30 minutes. Meanwhile, roll out the pastry and cut into thin strips 2.5 inches long. After the second rise, knead the dough and form into buns just smaller than your fist. Using water to bind add a cross made out of two strips of pastry to each bun. Let the buns rise for one more hour.
Cook at 220 C for about 12-15 minutes until just cooked and golden brown on top. While they are cooking make the sugar syrup buy dissolving the sugar in the water using a saucepan over medium heat. Do not let the syrup caramelize, the syrup should be clear! Once you have taken the buns out of the over, immediately paint them with with syrup and transfer to a wire rack to cool.
They are best eaten straight out of the oven with butter!
1Tbsp of mixed spice
1Tbsp salt
4 large eggs
1oz yeast frothed up with a tiny bit of warm water
125g of butter melted mixed with two cups of warmed milk
2 cups dried fruit (sultanas and raisins)
For the crosses
short crust pastry (here is a good recipe, you'll have plenty leftover so make a pie!)
water to bind
For the syrup
1/2 cup sugar
1 cup water
Mix all the dry ingredients and make a well. Then add eggs, yeast, and the milk and butter mixture. Mix together and add more milk until it's the consistency of normal bread dough, then stir in the dried fruit. Let the dough rise for at least and one hour.
Once risen, knock back the dough and let it rise again for at least 30 minutes. Meanwhile, roll out the pastry and cut into thin strips 2.5 inches long. After the second rise, knead the dough and form into buns just smaller than your fist. Using water to bind add a cross made out of two strips of pastry to each bun. Let the buns rise for one more hour.
Cook at 220 C for about 12-15 minutes until just cooked and golden brown on top. While they are cooking make the sugar syrup buy dissolving the sugar in the water using a saucepan over medium heat. Do not let the syrup caramelize, the syrup should be clear! Once you have taken the buns out of the over, immediately paint them with with syrup and transfer to a wire rack to cool.
They are best eaten straight out of the oven with butter!
No comments:
Post a Comment