This is basically the fruit loaf recipe, made into around 12 buns with crosses piped on after the buns have risen and are about to be put in the oven.
330g Platypus Foods Bread Mix
1 tablespoon brown sugar
1 teaspoons cinnamon
1 teaspoon nutmeg (optional)
1 teaspoon grated orange rind (optional)
½ teaspoon salt (optional)
25g butter, melted
30g apple sauce
Warm water or rice milk to make up to 340ml (around 250ml)
1 teaspoon vanilla
1 teaspoon (3g) dry active yeast
For crosses (optional):
¼- ½ cup Wheat starch
Water to make a paste
- Mix honey, butter, apple sauce and warm water. Ensure mixture is lukewarm.
- Add yeast, mix well and leave for 10 minutes, until yeast goes frothy.
- Place bread mix, salt, sugar and cinnamon in the bowl of electric mixer and mix briefly.
- Add liquids and mix at low speed for 1 minute.Cover with cling wrap and leave for 10 minutes.
- Scrape down sides of bowl and mix again at medium speed for 3-4 minutes (mixture will look like a cake batter).
- Add sultanas and mix until just combined.
- Shape dough into about 12 small balls and place in baking pan. They should be touching each other and the sides of the pan.
- Cover and leave to rise in a warm place for 30-45 minutes (up to 60 minutes) until around doubled in size. Covering buns with greased cling wrap works well as it can be easily removed without damaging and collapsing the buns. Rising mixture over container of boiled water also works well.
- After 20-30 minutes rising, heat oven to 180 degrees.This allows the oven to get to the correct temperature by the time the buns are ready.
- Mix wheat starch and enough water to make a thin paste. Place this in a small plastic bag and cut off the tip.
- Carefully remove cling wrap from buns and pipe crosses on the buns with the wheat starch mixture
- Place buns in the oven and bake for 25-35 minutes, until buns sound hollow on the bottom when tapped. After 20 minutes, you can brush the tops of the buns with 1 tablespoon of melted butter to aid browning.
- (optional) Brush tops of hot buns with a glaze of warm apricot jam and water.