COOKBOOK: Mag Recipe
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.