50 g plain flour
25 g butter
30 ml milk
25 g castor sugar
Pour milk and egg into bread pan. (Reverse order in which you add the liquid and dry ingredients if your machine requires this)
Sprinkle over the flour, ensuring that it covers the liquid. Add the mixed spice and cinnamon. Place the sugar, salt and butter in separate corners of the pan. Make a shallow indent in the centre of the flour and add the yeast.
Set the machine to the dough setting; use the basic raisin dough setting (if available). Press start.
Add the dried fruit and peel 5 minutes before the end of the kneading period (I just add mine with the flour).
When the dough cycle is complete, remove dough and place on lightly floured surface. Knock back gently and divide into 12 pieces. Shape each piece into a ball and place on a greased baking sheet. Cover the dough balls with lightly oiled clear plastic and leave to rise for 30 – 45 minutes or until dough balls have doubled in size.
Preheat the over to 200º C. Make the pastry for the crosses by rubbing the flour and butter together until the mixture resembles fine breadcrumbs. Bind with enough water to make a soft pastry which can be piped. Spoon into a piping bag fitted with a plain nozzle and pipe a cross on each bun. (Spoon into small clear plastic bag and cut off a small tip of the corner and pipe crosses). Bake buns for 15 – 18 minutes until golden.
Meanwhile heat the milk and sugar for the glaze in a small saucepan. Stir until sugar dissolves. Brush glaze over the top of the hot buns. Turn out on a wire rack.
Recipe posted by Suneth van Rensburg
Sunbeam masjien. Die resep kom uit die boek BREAD MACHINE deur Jennie Shapter