Diet Schmiet! (Suzie's Easter Wonder Buns)
30th Mar 10
Suzie's Easter Wonder Buns
Makes one dozen
STUFF:
Batter mix -
7g sachet dried yeast
1 tsp light muscovado sugar (or brown sugar if you don’t have muscovado)
100g white bread/pizza flour
200ml warm milk
Dough mix -
300g white bread/pizza flour
(00 flour)
2 tsp ground cinnamon
½ tsp ground cloves
zest of 1 orange, chopped
50g butter (cut in to small cubes)
50g light muscovado sugar(as mentioned before you can replace this with brown sugar)
170g dried cranberries
*40g mini glace figs cut in to small pieces
20g glace oranges, chopped and hard centre disgarded
1 egg lightly beaten
For the crosses or smiley faces (optional!)
2 tbsp flour with roughly 2 tablespoons of water mixed to a paste
For the glaze=
50g caster sugar
3 tablespoons of water
ACTION:
Batter -
In a large bowl mix together yeast, sugar and flour.
Stir in the milk till it’s a smooth batter.
Cover the bowl with clean tea towel and leave to rise for 30 minutes.
Dough -
In another large bowl mix flour, salt, cinnamon, cloves and orange zest.
Add the butter and rub it in to the flour.
Add the sugar, cranberries, glace figs and glace oranges.
Add the dry mix and the beaten egg to the batter.
Mix together to form a soft dough.
Tip the dough out on to a floured board and knead for 5 minutes until no longer sticky. You can always add a little flour if it is still sticky.
Cut up the dough in to 12 pieces, shape into balls and place them a little apart on a baking tray that is lined with baking paper.
Cover with a large plastic bag and leave to rise for 1 ½ hours.
Preheat the oven to 220°C or 200°C for a fan forced oven.
If putting crosses on the buns place the paste in to a piping bag and pipe on to the buns.
Bake for 15-20 minutes until golden brown.
For the glaze in a small pan mix together the caster sugar and water.
Bring to boil, stirring until sugar has dissolved.
Boil for a couple of minutes.
Place cooked buns on to cooling rack over the baking tray,
brush with the glaze
and leave to cool.
You can freeze the buns (if you have any left over!) for up to two weeks.
Buns will take about 1 hour or so to thaw out.
Best served warm with butter.
*For the glace figs and oranges I used the Equagold brand
from Key Ingredients, Clifton Hill