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4 cups cake flour sifted,
10 g sachet instant yeast,
1/2 cup castor sugar,
2 eggs lightly beaten,
300 ml lukewarm milk warmed in micro,
40 g melted butter,
1 1/2 cups seedless raisins,
1\2 tsp ginger,
1 1/2 tsp ground cinnamon,
1 1/2 tsp all spice,
1/2 tsp ground nutmeg,
1/4 tsp salt preheat oven to 190 C or 170 C for fan oven.
Bake for 20-25 mins.
Combine yeast, flour, sugar, and all the spices, salt and raisins in a bowl.
Add beaten eggs, Add melted butter to Luke warm milk and add to dry ingredients.
Using a flat spatula to bring the dough together, then tip out and with your hands and on a floured surface knead the dough for 10 mins until smooth.
Grease a bowl with oil let dough rise 1 1/2 hours until doubled.
Knock back and knead a further min.
Divide dough into 12 equal portions, roll into balls and place on a baking tray lined with parchment paper.
Cover with a towel and let rise a further 30 mins.
Flour paste: 1/2 cup flour mixed with 5 tbsp water until smooth and no lumps.
Place in piping bag and decorate the buns with a cross.
dissolve 2 tbsp castor sugar in a 1/3 cup water on stove, let boil for 3 mins.
When buns are baked brush with the glaze straight from oven.
Prepared, tried and tested by: Gail Haselsteiner