What you need...
- One 7gram sachet dry yeast
- 1/2 cup warm to activate yeast
- 3 teaspoons caster sugar to activate yeast
- 4 and 1/2 cups plain flour
- 1/2 cup caster sugar
- 1 teaspoon salt
- 3 teaspoons mixed spice
- 1 and 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 100 mil cream
- 50 mil milk
- 2 eggs
- 85grams unsalted butter
- 2 tablespoons Vegetable oil
- choc chips or soaked sultanas and mixed peel.
- Mix together yeast, 1/2 cup warm water & caster sugar. Set aside for 20 mins or until yeast froths.
- In a large bowl mix flour, 1/2 cup of sugar, salt and spices.
- In a separate bowl or jug mix together cream, milk & eggs.
- Melt butter and stir in the oil.
- Make a well in the dry mix and add in yeast, then add the other to prepared liquids.
- Knead for 2 mins until the dough comes together
- Cover snuggly with a clean warm tea towel and let double in side for at least 2 hours.
- After the dough has risen it to to knead it out, you can do this the easy way in your mixmaster with a dough hook for 8 mins or the hard fun way on your kitchen bench for 10mins. Halfway through this process add you choc chips, or soaked fruit. I like to half teh mixture and do both chocolate and fruit buns.
- 1/4 cup sugar
- 1 teaspoon gelatine
- 1 teaspoon mixed spice
- Combine sugar gelatine and spice on the stove devolving the sugar without boiling.
- 1/2 cup of plain flour
- 5 tablespoons water.
- Divide the dough into whatever bun size portions you desire, I think the bigger the better.
- Lay the buns out on a baking tray you have sprayed with cooking oil.
- With a glazing brush, apply the glaze all over the top of the buns.
- Place cross mixture into a piping bag and pipe a cross on each bun.
- Pop into a pre-heated oven at 180 degrees for 10-15 mins. Your looking for the buns to go a light golden colour.
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