Recipes by Nelisiwe Mahlangu

by Tia


  • 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


  1. Sift flour, salt, and spices. Rub in the margarine until the mixture looks like breadcrumbs.
  2. Then add sugar, yeast, and raisins.
  3. Add egg and milk to the flour mixture to form a soft dough and knead for 5 minutes.
  4. 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.
  5. Divide the dough into equal portions and form each into a bun.
  6. Place the buns on a greased baking tray. Cover and allow to rise for 20-30 minutes in a warm place.
  7. 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.
  8. Bake at 180°C for 15-20 minutes or until nicely browned.
  9. Once the buns are baked, brush them with margarine to give them a golden look.

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