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These are mini buns, ideal for those who are watching their weight or who just like smaller servings.
Preheat the oven to 200 C.
Mix the dough on your bread maker “dough” setting. Add the dried fruit at the start of the ‘knock down’ stage of the dough mixing.
Using a sharp knife cut the dough into 18 pieces and shape into rounds. Do this by pressing the dough ball under the palm of your hand and rotating it in a circle motion. Once shaped, place each bun next to the last on a baking tray covered with some baking paper.
Cover with plastic wrap sprayed on the underside with an oil spray. Leave in a warm place for 20 mins or until doubled in size.
Blend the flour and water for the crosses into a smooth batter. Put into a piping bag with a no1 nozzle.
Remove plastice wrap. Pipe crosses on the buns and bake in the preheated oven for 20 mins or until golden brown.
While still hot, place the buns on a wire rack and brush over with a glaze made from half a cup of icing sugar mixed with 2 tabs water.
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