Tag Archives: sultanas

Hot cross buns

Hot cross buns

Ingredients (buns):

  • 4¼ cups bread flour, sifted
  • 1 tab active dry yeast
  • ½ cup caster sugar
  • 1½ cups lukewarm milk
  • 2 tsps ground cinnamon
  • 2 tsps mixed spice
  • 1½ cups sultanas
  • 50g butter, melted
  • 1 egg
  • ½ cup plain flour
  • ⅓ cup water
  • Butter, to serve
  • Golden syrup, to serve

Ingredients (glaze):

  • 1 tab water
  • 2 tsps gelatine powder
  • ½ cup caster sugar
  • ¼ cup water, extra

Method:

  1. Lightly grease a 22cm square cake tin and line it with non-stick baking paper.
  2. Place the yeast and the milk in a large bowl. Stir in 2 teaspoons of the sugar and set aside for 5 minutes. The mixture will start to foam, indicating that the yeast is active.
  3. Add the remaining sugar, flour, cinnamon, mixed spice, sultanas, butter and egg to the yeast mixture and mix until a sticky dough forms. On a lightly floured surface, knead the dough for 8 minutes or until elastic. Place dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 1 hour or until doubled in size.
  4. Divide the dough into 12 pieces and roll into balls. Arrange the dough balls in the cake tin, then cover with a damp cloth and set aside in a warm place for 30 minutes or until risen. Preheat oven to 200°C.
  5. For the crosses, place the extra flour and the water in a bowl and stir to combine. Put the mix in a piping bag, and pipe crosses on the buns.
  6. Bake for 30–35 minutes or until golden and springy to touch.
  7. While the hot cross buns are baking, make the glaze. Add the water to a small bowl and sprinkle over the gelatine. Stir for 1–2 minutes or until the gelatine is dissolved, then set aside.
  8. Place the sugar and extra water in a small saucepan over low heat and cook, stirring, until the sugar is dissolved. Use a wet pastry brush to remove any sugar crystals on the side of the pan. Add the gelatin mixture and cook for 1–2 minutes or until the gelatin is fully dissolved. While the buns are still hot, brush them with the warm glaze.
  9. Serve buns warm with butter and golden syrup. Makes 12.
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Rum balls

My sister invented this recipe and they are the yummiest rum balls I’ve ever tasted. I highly recommend these for your next Christmas celebration – they’re sure to be a hit with your guests!

Rum balls

Ingredients:

  • 1 pack Milk Arrowroot biscuits, finely crushed
  • 2 tabs cocoa
  • 1 cup sultanas
  • ½ cup desiccated coconut
  • Extra desiccated coconut, or chocolate sprinkles, to decorate
  • 1 tin condensed milk
  • ⅓ cup Bundaberg rum

Method:

  1. Remove sultana pedicels (stems). This step is optional, but rum balls are much nicer when you don’t need to chew on hard little stems!
  2. Soak fruit in rum until liquid is absorbed (overnight is best).
  3. Mix cocoa, desiccated coconut, sultanas and crushed Arrowroot biscuits until well combined.
  4. Add condensed milk and, if desired, more rum to taste. Refrigerate until firm.
  5. Roll mixture into small balls, then toss them in the chocolate sprinkles (or extra desiccated coconut if preferred).
  6. Refrigerate the rum balls until ready to serve.

Rum balls

(photo credit: Beppie K via photopin | license)

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