This Bundaberg twist on a classic recipe comes from @grelle_
Ingredients
- 2 x 7g sachets dried yeast
- 1/4 cup caster sugar
- 1 1/2 cup Bundaberg Ginger Beer (room temp)
Dry ingredients
- 4 cups plain flour
- 1/2 cup powdered milk
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1 teaspoon ginger powder
- 2-3 teaspoon finely diced glace ginger
- 1 cup sultanas
- 60g butter
- 1 egg
Flour paste for crosses
- 1/2 cup plain flour
- 2 teaspoon caster sugar
- 1/3 cup water
Glaze
- 1 tablespoon caster sugar
- 1 teaspoon gelatine
- 1 tablespoon water
Method
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Step 1Combine yeast, sugar and warm Bundaberg Ginger Beer in a bowl, cover and stand in a warm place until mixture is frothy. Approximately 15 minutes.
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Step 2Sift dry ingredients into a large bowl, mix in yeast mixture, egg, sultanas and diced ginger. Mix well, cover and place in a warm spot until doubled in size. Approximately 45 minutes.
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Step 3Grease 23cm square slab pan.
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Step 4Turn dough onto a floured surface. Knead for 5 minutes. Divide dough into 16 equal size balls. Place balls into prepared pan, stand in a warm place until dough reaches top of pan. Approximated 15 minutes.
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Step 5Preheat oven to 200 degrees Celcius (fan-forced) or 220 degrees Celsius (standard)
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Step 6Mix flour, sugar and water together to form a smooth paste for crosses. Cut corner from clip lock bag. Place paste in bag and pipe crosses on buns.
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Step 7Bake in the oven for 20 minutes until browned.
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Step 8To make the glaze, put ingredients in a small saucepan. Stir without boiling until sugar and gelatine are dissolved.
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Step 9Turn onto a wire rack and brush with warm glaze.
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Step 10Put ingredients in a small saucepan. Stir without boiling until sugar and Gelatine are dissolved.
Recipe Reviews (1)
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