Filter
Top Products
R22
HOT CROSS BUNS
INGREDIENTS
Water 340ml
Oil 2 tablespoons
Salt 2 teaspoons
Brown sugar 3 tablespoons
Bread flour 600g/ 4 cups
Milk powder 3 tablespoons
Ground mixed spice 1 tablespoon
Ground cinnamon 1 tablespoon
Tandaco yeast 2¼ teaspoons
ADD AT THE BEEPS
Sultanas 1¼ cups
Mixed peel or dried apricots,
chopped
¼ cup
SETTING: DOUGH – BREAD
BATTER FOR ‘CROSSES’
Water 2 tablespoons
Plain flour 40g/ ¼ cup
Handshaping procedure
Divide dough into 18 pieces and shape into rounds. Place rounds
close together on a lightly greased baking tray.
Cover loosely with lightly greased plastic wrap and leave to stand
in a warm area for 20 minutes or until doubled in size.
Blend “Cross” batter ingredients to make a smooth batter. Spoon
into a piping bag fitted with a small piping nozzle.
Remove plastic wrap and pipe a cross onto each bun.
Bake in preheated oven at 190°C for 15-20 minutes or until
golden brown.
Slide buns from baking tray onto a wire rack. If desired, brush
HOT CROSS BUN GLAZE (recipe page R40) over hot buns. Stand
5-10 minutes before serving.
1.
2.
3.
4.
5.
6.
CARAMEL CHELSEA BUNS
INGREDIENTS
Full cream milk, scalded and
cooled
350ml
Salt 1 teaspoon
Sugar 2 tablespoons
Bread flour 600g/ 4 cups
Mixed spice 1½ teaspoons
Grated orange rind 2 teaspoons
Egg (60g), lightly beaten 1
Tandaco yeast 3 teaspoons
TO COMPLETE
Melted butter 20g/1 tablespoon
Bottled Caramel Fudge Sauce ½ cup
Sultanas ½ cup
Chopped walnuts ½ cup
SETTING: DOUGH – BREAD
Handshaping procedure
Roll dough out to a 20cm × 30cm rectangle. Brush dough with
butter. Spread with caramel sauce leaving a 2cm border. Sprinkle
with sultanas and walnuts, then roll up from the long side, as for
a Swiss Roll.
Cut into 12 slices, place cut side up in 2 lightly greased deep
22cm round cake pans.
Cover loosely with lightly greased plastic wrap and leave to stand
in a warm area for 30 minutes or until buns have risen slightly.
Remove plastic wrap.
Bake at 200°C for 30 minutes or until golden. Remove from cake
pans and cool on wire racks. When cool, drizzle with VANILLA
GLAZE (recipe on page R40).
1.
2.
3.
4.
Dough continued Dough continued