Prep 30 mins
Cook 10 mins
Although these are a traditional Easter treat, I often make them at other times during the year - without the crosses! YUM!! The preparation time I have given does not include the time it take for the Bread Machine to make the dough. (But includes the time it takes for the dough to rise).
- 4 teaspoons dried yeast
- 4 cups bread flour
- 1 teaspoon salt
- 1⁄2 cup brown sugar
- 75 g butter, softened
- 1 tablespoon mixed spice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 cup mixed fruit or 1 cup currants
- 1 large egg
- 1⁄2 cup warm milk
- 1⁄2 cup water
- 1 tablespoon golden syrup
- 1 tablespoon honey
- 1 tablespoon water
- Bring the above ingredients to the boil.
- Place all of the above ingredients into the Bread Machine, accurately measured and in the order as I have listed them in.
- Select the'raisin' dough cycle (adding the mixed fruit/currants when the machine sounds the'BEEP' tone).
- When the dough cycle is complete, divide the dough evenly into 4- and then into 4 again.
- Shape each of the 8 pieces into a round ball (using your thumb and forefinger form a ring shape and push each piece of dough through the'ring'- the dough on the top of the ball/bun will now be stretched, and pinch the edges together underneath!).
- Arrange the buns in a lightly greased baking pan or roasting pan- and leave about 1 cm between each bun.
- Cover and leave in a warm place until they have doubled in size.
- Bake at 225'C for 10-12 minutes (or until lightly browned).
- Brush with glaze while the buns are still hot.
- NOTE: to make the white crosses, rub 60g cold butter into 1 cup of flour, then add about 3 tablespoons of cold water to form a stiff dough.
- Roll the dough out VERY thinly and cut into strips.
- Brush with beaten egg and place carefully on the risen buns (egg side down), before baking them in the oven!
Very good recipe but the instructions are awful and more than a little ambiguous. Step 1 is totally out of place unless you are just talking about the glaze. The order of the ingredients needs need be as per your bread machine. I made white flour crosses with flour and a little milk as per another recipe as this one was thoroughly confusing. The usual method is that white flour crosses need to be applied after the buns have doubled in size so they can bake at the same time. The glaze is applied while the buns are hot. The way this recipe is written you have hot glazed buns and THEN the crosses are applied and baked for an unknown period of time. Despite this, these buns have a great taste and are well worth making. I found I could make 12 buns out of the dough and the first batch at the temp stated were a little brown on top. for the next batch I lowered the temp to 200 C for 9 minutes [for a convection oven] which still had then slightly browner than I wanted but they were okay. The recipe is well worth making but make sure you have thoroughly read the instructions first.
Too heavy on cloves and not as sweet tasting as we expected. Made the buns as written and found that they were about twice the size (on the order of large hamburger buns) that all the flavor demanded.