THE BUNSPreheat the oven to 180°C. In a bowl, sift together flour, icing sugar, ground cinnamon and baking powder. In a separate bowl, beat milk and egg together, then add the raisins and bicarbonate of soda. Add butter to the dry ingredients and mix together with your fingers until you have fine crumbs.
Slowly, add some of the liquid to the dry ingredients and mix the dough. Be cautious not to overmix though, the dough must have a soft but firm texture. With a rolling pin, gently roll the dough until it’s approximately 4cm thick. Press the buns out with a round cookie cutter and place them close together on a well greased baking sheet. THE CROSSSift flour and add the butter. Rub the mixture together with your fingers until the texture is that of fine crumbs. Add warm water in small amounts until the dough has a mushy consistency. Mix well to create smooth dough. Place the mixture into a piping bag and pipe thin crosses onto the buns. Pop them into your preheated oven for approximately 30 minutes until golden brown. GLAZEHeat water and the apricot jam until well mixed.Once the buns have finished baking, remove from oven. Brush syrup over the buns and serve warm.Recipe reprinted with permission of Sasko. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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