INGREDIENTS: - 2 1/2 cups plain flour, sifted - 2 tablespoons caster sugar - 8g sachet instant dry yeast - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/4 cup sultanas - 1/4 cup currants - 2 tablespoons dried mixed peel (optional) - 1 egg, lightly beaten - 1 cup buttermilk, warmed - 40g butter, melted - extra butter, to serve FROSTING: - 2/3 cup icing sugar, sifted
- 40g butter
- 1 tablespoon milk
- desiccated coconut or ground cinnamon, to sprinkle
Line a baking tray with baking paper. Combine flour, caster sugar, yeast, salt, cinnamon, sultanas, currants and mixed peel (if using) in a large bowl. Make a well in the centre.
Add egg, buttermilk and melted butter to well. Using a flat-bladed knife, stir until dough comes together. Turn onto a floured surface. Knead until smooth (dough should spring back when you make a small dent with your finger). Place dough in a large, lightly-greased bowl. Cover with plastic wrap and a tea towel. Set aside in a warm place for 1 hour or until doubled in size.
Preheat oven to 200'c. Using your fist, punch dough down. Knead until just smooth. Shape dough into a 3cm-thick, 20cm to 22cm (diameter) oval shape. Place on prepared tray. Cover loosely with plastic wrap. Set aside in a warm place for 10 minutes or until bun increases in size slightly. Bake for 30 minutes or until light golden and cooked through. Transfer to a wire rack to cool completely.
FROSTING - Combine icing sugar, butter and milk in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 20 seconds. Beat icing with a wooden spoon until thick and pale. Spread icing on top of cooled bun. Sprinkle with coconut or cinnamon. Slice and spread with butter. Serve.
(Source: Australia's Super Food Ideas July 2006)
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