Glaucus
02-03-2009, 18:25
As requested:
3 cups plain flour
1/4 cup sugar
1 sachet dried yeast or as instructed
1teaspoon salt
2 eggs
cup of milk
1/4 cup oil
Raisins
Brown sugar
Ground cinnamon
Golden syrup
Icing sugar
Water
1) in a large pyrex dish lube with a generous amount of butter and then pour golden syrup in so you have a thin layer on the bottom.
2) make the dough, mix all the dry ingredients together, make a well and poor in the liquids and combine. It will make a very soft dough.
3)kneed for 15mins or until smooth, cover with a damp tea towel and allow to double (warm place for about 1hour). Then knock back
4) roll out to 1/2cm thick, butter the top side and sprinkle with cinamon, brown sugar and raisins.
5) Roll up like a swiss roll, then cut into 2-3cm rolls.
6) stand upright into the baking dish. Just touching, don't tightly pack. and allow to double in size again.
7) place in pre heated oven 180 for around 30-40mins until golden brown and the skewer test works.
8) remove from oven and tip out and allow to cool. If you don't tip out when hot, they wont come out.
9) make a simple icing with icing sugar and water as instructions on the package. Add a little vanilla essence if you so wish.
10) Once buns are cooled tip up so the goo is on he bottom and drizzle with the icing and allow to harden.
11) rip a bun of and eat...
No pics, but I might make some tonight if I have all the ingredients.
Goes well with a bowl of fruit salad and why don't modern recipes use cup measurements, so much easier than faffing with scales.
3 cups plain flour
1/4 cup sugar
1 sachet dried yeast or as instructed
1teaspoon salt
2 eggs
cup of milk
1/4 cup oil
Raisins
Brown sugar
Ground cinnamon
Golden syrup
Icing sugar
Water
1) in a large pyrex dish lube with a generous amount of butter and then pour golden syrup in so you have a thin layer on the bottom.
2) make the dough, mix all the dry ingredients together, make a well and poor in the liquids and combine. It will make a very soft dough.
3)kneed for 15mins or until smooth, cover with a damp tea towel and allow to double (warm place for about 1hour). Then knock back
4) roll out to 1/2cm thick, butter the top side and sprinkle with cinamon, brown sugar and raisins.
5) Roll up like a swiss roll, then cut into 2-3cm rolls.
6) stand upright into the baking dish. Just touching, don't tightly pack. and allow to double in size again.
7) place in pre heated oven 180 for around 30-40mins until golden brown and the skewer test works.
8) remove from oven and tip out and allow to cool. If you don't tip out when hot, they wont come out.
9) make a simple icing with icing sugar and water as instructions on the package. Add a little vanilla essence if you so wish.
10) Once buns are cooled tip up so the goo is on he bottom and drizzle with the icing and allow to harden.
11) rip a bun of and eat...
No pics, but I might make some tonight if I have all the ingredients.
Goes well with a bowl of fruit salad and why don't modern recipes use cup measurements, so much easier than faffing with scales.