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Current user rating by 9 users:

Cuisine type:Modern Australian

Cooking time: More than 1 hour

Special options:Diabetic, Kid friendly, Low Carb, Low

cholesterol, Low fat, Low GI, Nut free

Course:Dessert, Snacks

Favourite flavours:Cakes/baking

INGREDIENTS

2 x 7g sachets granulated yeast

cup (55g) caster sugar

1 cups (375ml) warm milk

4 cups (600g) plain flour

1 teaspoon mixed spice

teaspoon ground cinnamon

60g butter

1 egg

cup (120g) sultanas

x 250g block dark chocolate

Flour paste for crosses

cup (75g) plain flour

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ww | most popular2 teaspoons caster sugar1/3 cup (80ml) water, approximately

Glaze

1 tablespoon caster sugar

1 teaspoon gelatine

1 tablespoon water

METHOD

Combine yeast, sugar and milk in small bowl or jug; cover, stand in warm place about 10 minutes

or until mixture is frothy.

Sift flour and spices into large bowl, rub in butter. Stir in yeast mixture, egg and sultanas; mix to a

soft sticky dough. Cover; stand in warm place about 45 minutes or until dough has doubled in size.

Turn dough onto a floured surface, knead about 5 minutes or until smooth. Divide dough into 16

pieces, place piece of chocolate into each piece of dough and knead into balls. Place balls 8cm

apart onto oiled oven trays, stand in warm place about 10 minutes or until buns have risen.

Meanwhile, preheat oven to hot.

Place flour paste for crosses in piping bag fitted with small plain tube, pipe crosses on buns.

Bake buns in hot oven about 20 minutes or until well browned. Turn buns onto wire rack, brush

tops with hot glaze; cool on wire rack.

To make the flour paste for crosses, combine flour and sugar in bowl. Gradually blend in enough of

the water to form a smooth paste.

To make the glaze, combine ingredients in small saucepan; stir over heat, without boiling, until

sugar and gelatine are dissolved.

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