In a bowl mix together :
2 cups sifted cake flour
4 tbsp castor sugar (add more if you want it sweeter)
2 tbsp instant yeast
1 large egg lightly beaten
1 1/4 tsp salt
2 cups warm milk heated in microwave at 30 second intervals, must be lukewarm
2 tbsp milk powder such as Klim, Nespray or Nida or any other depending on your choice
Mix all the above ingredients with a wooden spoon until combined. Set aside for 15 minutes on the counter.
Then add the following to the above bowl :
1/2 cup canola oil,
3 cups sifted cake flour ,
2 tbsp mixed spice,
2 tbsp cinnamon,
1 tsp ground ginger,
1 tsp nutmeg.
Add 1 1/2 cups seedless raisins.
Bring the dough together with your hands incorporating all the ingredients.
Tip out dough onto lightly floured surface and knead well for 10 minutes.
In a clean bowl rub in some oil and add kneaded dough.
Wet top with a bit of oil. Let rise in a warm place for 1 – 1 1/2 hours until dough has doubled in size.
Grease a 23x34cm baking dish with butter.
Deflate dough and knead a further 2 mins.
Break off 15 equal pieces of dough and roll in the palm of your hand.
Place side by side in baking dish.
Cover with tea towel and allow 2nd rise of dough for 30 mins.
Preheat your oven to 180°C.
When risen again pipe on the crosses.
Ingredients for cross
1/4 cup flour,
2 tsp castor sugar,
3 – 3 1/2 tbsp water.
Mix to a paste and pipe a cross on your buns from a zip lock bag (corner cut).
Bake buns for 25 to 30 minutes.
Remove from oven and glaze with golden syrup or apricot jam diluted with a little warm water.
Adapted recipe: Layla Kahn
Prepared, tried and tested by: Gail Haselsteiner
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