HOT CROSS BUNS WITH VITAMIN C TABLET

Hulle is heerlik sag binne. Nie ‘n baie sterk spesery smaak nie. Die kors was effens crispy, maar nadat ek die glasering oor geverf het, het dit dadelik sag geraak. Die deeg is ‘n baie lekker hanteerbare deeg.

Sponge:
310 ml cake flour
25 ml instant yeast
17.2 ml sugar
250 ml water
125 ml milk
1 vitamin C tablet dissolved in 100 ml milk
Dough:
Sieve together:
500 g flour
5 ml mixed spice
5 ml cinnamon
5 ml allspice
3 ml salt
Rest of ingredients:
120 g stork
125 ml sugar
2 eggs
100 g raisins
30 g sultanas
20 g mixed peel

Preheat oven to 220°C.
Blend ingredients for yeast sponge together in bowl until smooth.
Stand in warm place until it froths to double its size.
Meanwhile rub the stork into the sieved ingredients.
Stir in the sugar, add the yeast mixture, and eggs and beat well until mixture comes away from the sides.
Turn onto floured board and knead well adding the fruit at the same time.

Place dough in a floured bowl, cover with a damp cloth and leave in a warm place to rise (about 30 minutes).
When risen, turn out of bowl and knead again until smooth.
Form small balls (24) and place on greased baking sheet.

Leave to double in size (approximately 15 minutes) then pipe the cross on an bake for 15 minutes.
Place dish of water in the base of the oven to give a steamy atmosphere.
This gives a softer finish to the buns.
When cooked, brush with a strong solution of boiling water and sugar to glaze.