- 1 cup warm water
- 1 tsp sugar disolved in the water
- 1 and 1/2 tsp dried yeast sprinkled over water
- Leave 10 minutes, covered with teatowel, till frothy.
In large bowl mix:
- 1 cup wholemeal flour
- 2 cups white flour
- 2 Tb. sugar
- 2 Tb. skim milk powder
- 1 t. salt
- 1 t. cinnamon
- 1 t. gr. ginger
- 2 t. mixed spice
- 1/2 cup sultanas, cleaned of bits
Mix the above into yeast water with 2 Tb. oil
Cover with damp teatowel and leave in warm place 1 hour.
Knead lightly and form into about 12 to 15 bun shapes. Place each on a well greased baking tray. Cover with oiled plastic and damp teatowel till well risen, about an hour.
Mix 3 Tb. flour to a thick paste with a little water and spoon into a plastic bag with one corner cut off to form a tiny hole. Squeeze the paste along the tops of each bun to form a cross on the top of each one. Brush tops very gently with beaten egg to give a shine.
Bake at 190C. about 12 to 15 minutes till golden. Remove from tray and cool on wire rack.