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Spicey buns

A modified hot cross bun recipe which uses a (Panasonic SD-2500) bread machine for much of the work.

1 teaspoon fact-action yeast
400g strong white flour
50g wholemeal flour
2 ½ teaspoons mixed spice, 2 ½ teaspoons cinnamon, 1 teaspoon nutmeg
2 teaspoons sugar
50g butter
1 teaspoon salt
1 large egg, lightly beaten
250ml milk/water (125ml milk+125ml water)
140g sultanas (or a mixture sultanas, raisins, currants if preferred)

Glaze (optional)
25g sugar
2 tablespoons water.

First make the dough. Put the dough ingredients in the bread pan, yeast first and then the flour, sugar, spices, butter, salt and the egg. Place the bread pan in the machine and add the 250ml of the milk/water. Select Menu 17 (SD-2500) and then start. After a period of about 55 minutes the machine (SD-2500) will stop to allow the addition of the fruit. After the program has finished, turn out the dough onto a lightly floured surface and divide into approximately 12-14 equal pieces. Knead each piece into a ball and place on a baking tray (lightly greased or with parchment paper). One or two trays may be required depending on the size of the oven. Lightly cover with cling film and place in a warm place to at least double in size. Preheat oven to Gas 6 (200O C). Bake for aproximately 15-20 minutes until a golden brown colour . If using more than tray on different shelves in the oven, exchange the trays after about 8-10 minutes of baking. When finished, transfer to a wire rack to cool. While still warm, make the (optional) sugar glaze. Put the sugar and water in a saucepan. Heat the mixture gently until dissolved and bring to a boil until syrupy. Brush the buns with the glaze and leave to cool.