Recipe by Missy Wombat
From the doyenne of NZ baking...
Top Review by treenzs
Fantastic recipe that I highly recommend. Ignore the previous two reviews not giving it 5 stars as it is TRULY worth 5 - I nearly didn't try this based on them but no no no. These turned out perfectly and were light and absolutely delicious! Competes with the best bakeries any day!! I found it really easy to make and quick. I didn't use the mixed fruit I just used raisins - just personal preference.
They were a real hit and will be highly recommending this recipe and using it for years to come. I doubt we'll ever buy these again knowing this recipe is so easy.
Can't recommend this highly enough! TRY IT!!!
- 2 tablespoons active dry yeast, e.g. Surebake active yeast mixture
- 2 cups flour
- 1⁄2 cup brown sugar
- 2 teaspoons salt
- 1 cup milk, cold
- 1 cup boiling water
- 50 g butter, melted
- 1 egg
- 1 cup mixed fruit
- 1 tablespoon mixed spice
- 1 tablespoon cinnamon
- 3 -4 cups flour
- 1⁄2 cup flour
- 2 tablespoons oil
- water, to taste
- 2 tablespoons water
- 1⁄4 cup sugar
Directions See How It's Made
- Measure the yeast mixture, flour, brown sugar and salt into a large bowl. Stir to mix and then add the cold milk followed by the boiling water. Stir thoroughly to mix.
- Leave to stand for 3 minutes. Melt the butter and assemble the rest of the ingredients.
- Once the 3 minutes is up, stir in the rest of the ingredients except for the flour.
- Now add as much flour as need to make a dough just firm enough to turn out on a board and knead. [The original recipe suggests 3 cups. I needed 4.].
- Knead the dough for 5-10 minutes until smooth and satiny and it springs back when you press it with a finger.
- Oil a large bowl and turn the dough ball in this until it is all coated. Cover the mixture with plastic wrap and leave to stand until it doubles it original bulk.
- Turn out on a floured board, knead lightly and cut into 30 evenly sized pieces.
- Form each piece into a ball and arrange the buns in rows in a dish or pan with at least 1 cm between them. A roasting dish works well and takes about 15 buns.
- Preheat the oven to 220°C/425°F and when ready turn the heat down to 200°C/400°F.
- Put crosses on the buns.Make a paste of the flour and oil and then add enough water to make a dough that can be forced out of an icing bag. Pipe the crosses on the buns.
- Put the buns in the oven and bake for about 15 minutes until they brown slightly and feel firm. Remove from oven and glaze with a hot syrup made by heating sugar and water.
- Cool buns on a rack. Store in airtight containers when cold.
- If you want to make a smaller quantity, halve the ingredients except for the egg. You may need more flour.