|675 g||self-raising flour|
|1 tsp||cinnamon — ground|
|1||nutmeg — grated|
|60 ml||brown sugar|
|80 ml||mixed citrus peel|
|60 ml||raisins — seedless|
|1 cup||milk — warm|
|100 g||butter — soft|
|2||eggs — extra large, beaten|
|125 ml||self-raising flour|
|1 ml||Robertson's baking powder|
|1 cup||water — boiled|
Mix all the dry ingredients into a bowl. Stir through peel and raisins.
Mix wet ingredients and yeast in a jug and whisk to combine.
Make a well in the centre of dry ingredients and add milk mixture. Mix well to form a soft dough.
Tip dough onto a floured surface and knead for about 10 minutes or until soft and elastic. Set aside to rise until doubled in size.
Knock dough back and divide into 16 small balls. Place balls on a greased baking tray slightly apart (about 2cm). Set aside to rise in a warm place until doubled in size.
Crosses: Mix flour, butter and baking powder with enough water to make a slightly runny paste.
Spoon paste into a piping bag (or Ziploc bag with the tip snipped off). Pipe thin crosses onto buns.
Bake for 20-25 minutes or until golden and cooked through.
Mix glaze ingredients together and brush hot buns with glaze. Leave in a switched off oven, that’s still warm, for 5 minutes to set glaze. Remove and cool on a wire rack.