COOKBOOK: Mag Recipe

RATE: ❤️❤️❤️👌🏻👌🏻👌🏻💲💲💲

This recipe appeared at the right time! It’s Easter and although these are not hot cross buns,it gave the appearance of Easter buns of a different type.

These were amazing and even more delicious the day after. Served on their own or dunk them in a cup of coffee, these were definitely a hit.

Easy and fun to make!

Eat it or Starve!?? I can see these being eaten on those cold winter days in bed!




3 cups self raining flour

3 tablespoons of yeast

8 tablespoons of lukewarm water

1 tablespoon sugar

1 1/4 teaspoon of salt

1 large eggs

5 tablespoons soft butter

2/3 cups of lukewarm water


100g butter, softened

75g caster sugar

1 teaspoon mixed spice

120g (3/4 cup) raisins

105g (3/4 cup) sultanas

250 apricot jam

2 tablespoons sugar

6 tablespoons lukewarm water

Add lukewarm water in a small bowl, add the yeast and allow to dissolve. Let stand.

In a processor add the flour, sugar, salt, eggs, butter and mix until combined. Add the yeast to dough mixture and combine well.

Knead for a few minutes and place dough in greased bowl. Allow it to stand and rise for 1 hour.

Preheat oven to 180C. Lightly grease base and sides of round cake tim (28cm).

Turn the dough on to floured surface and knead for a minute. Using a rolling pin, roll out to a rectangle shape.

Combine butter, sugar and mixed spice in a bowl and combine.

Dot butter mixture on rectagle dough shape and brush on to spread evenly on the dough.

Scatter raisins and sultanas and gently roll up lengthways like a swiss roll into a log shape.

Using a sharp knife, cut log into 8 equal portions (do not apply too much pressure). Place pieces cut side up, 1 cm apart, in the prepared tin. Bake for 30mins or until a deep golden brown.

GLAZE: Combine jam, sugar and lukewarm water in a bowl and whisk until combined well.Brush glaze on rolls and serve.

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