|2||tablespoons||yeast, active dry|
|4 1/4||cups||flour, all-purpose|
|1 1/2||cups||raisins, seedless|
|For the crosses:|
Combine the yeast, sugar and milk in a bowl.
Set aside for 5-10 minutes or until bubbles form on the surface.
Combine the flour, mixed spice, cinnamon, butter, egg, extra sugar, sultanas, mixed peel and yeast mixture in a large bowl.
Mix with a butter knife until a sticky dough forms.
Knead on a lightly floured surface for 5–10 minutes or until it feels smooth and elastic when pressed. Place in an oiled bowl, cover with a tea towel and stand in a warm place for 30–40 minutes or until doubled in size.
Lightly knead the dough again, divide into 12 pieces and roll into balls.
Place in a 23cm-square cake tin lined with non-stick baking paper.
Cover with a clean tea towel and set aside in a warm place for 25–30 minutes or until doubled in size.
Preheat oven to 200ºC (390ºF).
For the crosses, combine the flour and water to make a smooth paste.
Place in a piping bag** and pipe crosses onto the buns.
Bake for 30–35 minutes or until well browned and springy to touch.
To make the glaze, combine the sugar, gelatine and water in a saucepan over medium heat and stir for 2 minutes or until dissolved.
Brush warm buns with the glaze and serve with butter. Makes 12.
* You will need this amount of yeast because of the amount of sugar in the recipe.
** To make a piping bag, fill a ziplock bag with the cross mixture and snip off one corner.
First published: 2010-04-03 last updated: 2014-06-05
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