| "Yeast" Ingredients |
- One and half tablespoons of compressed yeast, or three teaspoons of dried yeast.
- Half a cup of warm water.
- Two tablespoons of sugar.
| "Bun" Ingredients |
- Two cups of flour (two hundred and seventy grams).
- Two tablespoons of skim milk powder.
- One teaspoon of salt.
- A quarter teaspoon of cinnamon.
- A half teaspoon of mixed spice.
- A half cup of mixed sultanas and currents (eighty grams).
- One tablespoon of melted butter.
- One beaten egg (sixty "s").
| Opional "Cross" Ingredients |
- Three tablesppons of flour.
- Three teaspoons of castor sugar.
- One and half tablespoons of water.
| "Bun Glaze" Ingredients |
- Four tablespoons of sugar.
- Half a teaspoon of cinnamon.
- Half a teaspoon of mixed spices.
- Half a cup of water.
| Method |
Work up yeast - place yeast, sugar, and water in a basin. Cover and stand in a warm place, until yeast is frothy (about 10 minutes).
Sift flour, powdered milk, salt and spices. Add fruit and peel.
Make a well in the centre of the flour, pour in yeast, add butter and egg. Mix into a soft dough.
Turn onto a lightly floured board, and kneed until smooth.
Return dough to basin, cover, and proof for twenty to thirty minutes.
Set oven at two hundred degrees Celsius.
Divide dough into twelve pieces, and shape each into a ball. Place onto tray.
Cover and proof for ten minutes.
Optional: Combine cross ingredients, and using a plain pipe and piping bag, pipe a cross on the top of each bun.
Bake at two hundred degrees Celsius. If necessary, reduce to one hundred and eighty degrees, after ten minutes. Rap buns with knuckles, they'll sound hollow when cooked.
Optional: Place all bun glaze ingredients in a small saucepan, and stir until sugar has disolved. Cook for ten minutes. Cool. (It will keep for three months in a covered container.)
Place buns on cake cooler, glaze and cool.
