229
Ingredients
- 500g flour
- 5ml salt
- 12.5ml mixed spice
- 1 teaspoon of cinnamon and nutmeg
- 60g margarine
- 25ml sugar
- 10g instant yeast
- 25ml mixed peel
- 125ml raisins
- 250ml warm milk
For the piping dough
- 50g Stork baking margarine
- 50g flour
- 1ml baking powder
- 35ml milk
Method
- Sift flour, salt, and spices. Rub in the margarine until the mixture looks like breadcrumbs.
- Then add sugar, yeast, and raisins.
- Add egg and milk to the flour mixture to form a soft dough and knead for 5 minutes.
- Cover with a clingwrap or a kitchen cloth and leave in a warm place to rise for 1 hour before transferring it to a floured surface. Knead again.
- Divide the dough into equal portions and form each into a bun.
- Place the buns on a greased baking tray. Cover and allow to rise for 20-30 minutes in a warm place.
- Mix the piping ingredients until smooth. Place in a plastic sandwich bag, push to one corner to form a piping bag and pipe a cross on the top of the buns.
- Bake at 180°C for 15-20 minutes or until nicely browned.
- Once the buns are baked, brush them with margarine to give them a golden look.
