3. HOT CROSS BUNS These hot cross buns are of course not quite like the yeast product, but they are excellent substitutes for those still nervous about baking with yeast. Resep Besonderhede 500 g cake flour (4 x 250ml) 30 ml baking powder 5 ml salt 15 ml mixed spice 3 ml ground cloves 60 g sugar (75 ml) 125 g butter or margarine, at room temperature (135 ml) 200 g SAFARI cake mix (335 ml) 300 ml milk 50 ml water 1 egg, mixed with 25 ml milk Glace icing: 160 g icing sugar (310 ml) 30 ml milk 2 ml almond essence Metode 1. Heat oven to 200ºC (400 ºF) 2. Sift cake flour, baking powder, salt, mixed spice and cloves.Add sugar. 3. Rub butter into dry ingredients until mixture resembles breadcrumbs. 4. Add cake mixture and mix. 5. Gradually add milk and water. 6. Shape into 12 even-sized balls. 7. Put next to each other on greased baking sheet so that sides just touch, and cut a deep cross on each with a sharp knife. 8. Brush with egg and milk mixture on top. 9. Bake in preheated oven for 25-30 minutes. Glace icing: Mix all the ingredients until smooth. Put in piping bag and decorate with a thin cross after buns have cooled.
Posted on: Mon, 29 Jul 2013 14:18:03 +0000
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