Bun dough
75g (1/³ cup) caster sugar
2 x 8g sachets dry yeast
1 1/2 cups warm milk
600g plain flour
Pinch of salt
1/2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1/2 tsp mixed spice
60g butter, chopped
1 egg, lightly beaten
1 tbsp chopped mixed peel
²/³ cup currants
Paste for crosses
1/2 cup plain flour
4 tbsp water
2 tsp caster sugar
Lemon glaze
1 tbsp water
1 tsp gelatine powder (or equivelent leaf gelatine)
1 tbsp caster sugar
1/2 tsp lemon extract (some marmalade might work here - I used lemon infused caster sugar because I didn't have and lemon extract)
Combine caster sugar, yeast and milk in a bowl, stir until smooth and rest covered in a warm place for about 10 minutes or until frothy.
Sift flour, salt, nutmeg, cinnamon and mixed spice into a large bowl
and rub butter into mixture with fingertips. Stir in yeast mixture, egg, mixed peel and currants until well combined.
Cover and rest in a warm place for about 45 minutes or until mixture has doubled in size.
Pre-heat oven to 220C. Turn dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic (I did it in the kitchenaid for almost 5 mins, then finished it off by hand. It needed just a little more flour incorporated, and I wouldn't have known without hand kneading it a bit).
2 x 8g sachets dry yeast
1 1/2 cups warm milk
600g plain flour
Pinch of salt
1/2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1/2 tsp mixed spice
60g butter, chopped
1 egg, lightly beaten
1 tbsp chopped mixed peel
²/³ cup currants
Paste for crosses
1/2 cup plain flour
4 tbsp water
2 tsp caster sugar
Lemon glaze
1 tbsp water
1 tsp gelatine powder (or equivelent leaf gelatine)
1 tbsp caster sugar
1/2 tsp lemon extract (some marmalade might work here - I used lemon infused caster sugar because I didn't have and lemon extract)
Combine caster sugar, yeast and milk in a bowl, stir until smooth and rest covered in a warm place for about 10 minutes or until frothy.
Sift flour, salt, nutmeg, cinnamon and mixed spice into a large bowl
and rub butter into mixture with fingertips. Stir in yeast mixture, egg, mixed peel and currants until well combined.
Cover and rest in a warm place for about 45 minutes or until mixture has doubled in size.
Pre-heat oven to 220C. Turn dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic (I did it in the kitchenaid for almost 5 mins, then finished it off by hand. It needed just a little more flour incorporated, and I wouldn't have known without hand kneading it a bit).
Divide dough into 16 even pieces and roll into balls. Place balls into a 23cm square cake pan that has been lightly greased and lined with baking paper. Rest covered for 10-15 minutes or until balls have risen to the top of the pan.
Combine paste ingredients in a small bowl and, using a piping bag fitted with a small plain nozzle, pipe crosses on buns.
Bake buns for 20 minutes or until well browned and cooked. Combine lemon glaze ingredients in a small pan and stir over low heat until sugar is dissolved. Brush buns with warm glaze and cool on rack.
Makes 16
Combine paste ingredients in a small bowl and, using a piping bag fitted with a small plain nozzle, pipe crosses on buns.
Bake buns for 20 minutes or until well browned and cooked. Combine lemon glaze ingredients in a small pan and stir over low heat until sugar is dissolved. Brush buns with warm glaze and cool on rack.
Makes 16
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