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Cook: 15 min | Servings: 24


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.

  • Batter for Crosses:
  • 30 ml stork
  • 240 ml  cake flour
  • 5 ml baking powder
  • 125 ml milk

Rub stork into flour and baking powder. Mix in milk gradually until a smooth batter is obtained.
Pipe onto buns just before baking.

The vitamin C tablet is not essential, but speeds up the action of the yeast, cutting down the proving and raising times.

Photo: Petré van Jaarsveld

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