Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Measure the yeast mixture, flour, brown sugar and salt into a large bowl. Stir to mix and then add the cold milk followed by the boiling water. Stir thoroughly to mix. | 2. Leave to stand for 3 minutes. Melt the butter and assemble the rest of the ingredients. | 3. Once the 3 minutes is up, stir in the rest of the ingredients except for the flour. | 4. Now add as much flour as need to make a dough just firm enough to turn out on a board and knead. [The original recipe suggests 3 cups. I needed 4.]. | 5. Knead the dough for 5-10 minutes until smooth and satiny and it springs back when you press it with a finger. | 6. Oil a large bowl and turn the dough ball in this until it is all coated. Cover the mixture with plastic wrap and leave to stand until it doubles it original bulk. | 7. Turn out on a floured board, knead lightly and cut into 30 evenly sized pieces. | 8. Form each piece into a ball and arrange the buns in rows in a dish or pan with at least 1 cm between them. A roasting dish works well and takes about 15 buns. | 9. Preheat the oven to 220°C/425°F and when ready turn the heat down to 200°C/400°F. | 10. Put crosses on the buns.Make a paste of the flour and oil and then add enough water to make a dough that can be forced out of an icing bag. Pipe the crosses on the buns. | 11. Put the buns in the oven and bake for about 15 minutes until they brown slightly and feel firm. Remove from oven and glaze with a hot syrup made by heating sugar and water. | 12. Cool buns on a rack. Store in airtight containers when cold. | 13. If you want to make a smaller quantity, halve the ingredients except for the egg. You may need more flour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2	tablespoons		-	-	-	-
flour	2	cups		1156.56	253.2108	18.802	4.4872
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
salt	2	teaspoons		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
water	1	cup	boiling	0.0	0.0	0.0	0.0
butter	50		melted	4275.0	196.425	133.575	360.0
egg	1			71.5	0.36	6.28	4.755
fruit	1	cup	mixed	25.08	5.9532	1.0824	0.1716
spice	1	tablespoon	mixed	15.78	4.3272	0.3654	0.5214
cinnamon	1	tablespoon		-	-	-	-
flour	3 -4	cups		1156.56	253.2108	18.802	4.4872
flour	1/2	cup		1156.56	253.2108	18.802	4.4872
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
water				0.0	0.0	0.0	0.0
water	2	tablespoons		0.0	0.0	0.0	0.0
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.