Raisin buns

Fairlady
16 servings
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Fruit

By Food24 November 03 2009
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Ingredients (14)

400.00 g flour — sifted, cake
salt — pinch
25.00 g castor sugar
125.00 g raisins — seedless
5.00 ml mixed spice — ground
5.00 ml cinnamon — ground
1.00 fresh yeast
100.00 ml milk — warm
2.00 ml sugar
2.00 eggs
75.00 g butter — softened
1.00 eggs — large, yolk only
5.00 ml cream
5.00 ml water
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Method:

Mix flour with salt, 25 g sugar, raisins and spices.
Mix yeast with 50 ml (1/5 cup) warm milk and sugar. When yeast is frothy, add remaining milk and 2 eggs.
Add dry ingredients and beat with a spoon until flour in incorporated. Add butter, beating constantly. When thick, form into a ball and roll out several times on a floured board. Sift a little extra flour over if still sticky.
Form into a ball and place in a buttered bowl, sift flour over and cover. Leave in a warm place until doubled in volume (45 to 60 minutes). Knead lightly by hand, adding a little flour if necessary.
Divide dough into 4 cm diameter balls and place 4 cm apart on a buttered and floured baking sheet. Cover with a cloth and set aside until doubled in volume. Brush with a mixture of egg yolk, cream and water.
Bake at 200 ºC for 15 minutes (check after 10 minutes) and turn out onto a wire rack. Serve warm.
TOTAL KILOJOULE COUNT: 7 970 kJ (1 905 Cal). A portion: 495 kJ (120 Cal).



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